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4-6
Easy
Published 2018
This version of the make-ahead breakfast favorite combines artichokes, olives, and sun-dried tomatoes with mozzarella and crusty bread. Be sure to let the assembled dish stand for at least one hour before baking so the bread will absorb the egg mixture, becoming more moist and tender.
Butter the bottom and sides of a 9-by-13-inch (23-by-33-cm) baking dish that is 2 inches (5 cm) deep. Place the bread cubes in a single layer in the prepared dish. Top with the artichoke hearts, olives, sun-dried tomatoes, mozzarella, Parmesan, and basil, spreading the ingredients out evenly.
In a large bowl, whisk together the eggs and milk, and season with salt and pepper. Pour the eg