12 slices challah
2 cups grated low-fat cheese (Cheddar or Swiss)
1/2 cup grated Parmesan cheese
3 tomatoes, cored & cut up (optional)
4 eggs (or 2 eggs plus 4 whites)
3 1/2 cups milk (skim or 1%)
1 tsp. salt
Freshly ground pepper
1/4 tsp. each dried basil & oregano
- Cut challah into 1″ pieces. Layer half in a sprayed 13 x 9 inch casserole. Add half of cheese and tomatoes. Repeat once more. Blend eggs, milk and seasonings. Pour evenly over bread/cheese mixture. Cover with foil; refrigerate at least 1 hour or preferably overnight.
- Remove casserole from refrigerator. Preheat oven to 350°F. Bake covered for 30 minutes. Uncover and bake 30 minutes longer, until puffed and golden. Serve immediately.
TUNA CHEESE CASSEROLE: Place half of challah, cheese and tomatoes in casserole. Top with 4 chopped green onions and two 6 1/2 oz. cans drained tuna. Add remaining challah, cheese and tomatoes; pour egg/milk mixture over. Continue as directed.
Do not freeze.