Italian Bread Casserole


10 slices of Breadsmith Rustic Italian bread
1 pound fresh mozzarella cheese, sliced
3 fresh tomatoes, sliced
8 ounces fresh mushrooms, sliced
1 large onion, thinly sliced
1/2 cup freshly grated Parmesan cheese
For milk mixture:
5 eggs
3 cups milk
1 1/2 teaspoons salt
1 teaspoon oregano
1/2 teaspoon garlic


In a greased 9x13-inch glass pan, layer bottom of pan with bread slices.
Layer the following items separately: half the mozzarella slices, tomato slices, mushrooms, onion slices and finally, the remainder of the mozzarella slices.
Cover with a layer of bread slices.
Pour milk mixture over the top of the bread. Sprinkle with Parmesan cheese.
Cover and refrigerate 6 1/2 hours.
Then bake at 325 degrees for 60 to 90 minutes.

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