French toast casserole with Tomatoes, Pesto, Bocconcini, and Balsamic Sauce
- Prep time
20 - Cooking time
30 - 6
- 2 tbsp melted butter
- 4 beaten eggs
- 1 cup of milk
- ¼ cup pesto
- 10 slices of 9-grain loaf bread from Boulangerie St-Méthode, cut into cubes
- 4 bocconcini cheese balls, sliced
- 2 tbsp balsamic glaze
- 2 tbsp maple syrup
For caramelized onions with tomatoes:
- ¼ cup butter
- 1 large yellow onion, sliced
- 1 can (551 ml) cherry tomatoes
- Preheat the oven to 350°F and grease a 9x13 rectangular or 8-inch circular dish with melted butter.
- In a skillet over medium-high heat, melt the butter for the caramelized onions. Add the onion slices and cook for about 20 minutes, stirring regularly until golden.
- Add the cherry tomatoes and cook for another 5 minutes until they start to burst slightly.
- In a bowl, whisk the eggs with the milk and pesto. Add the bread cubes and soak for about 5 to 10 minutes.
- Add the caramelized onions, tomatoes, and bocconcini, and gently mix.
- Place the bread mixture into the dish and bake for 25 to 30 minutes until fully cooked.
- Remove from the oven, drizzle with balsamic glaze and maple syrup, and serve.
Recipe and picture courtesy of Trois fois par jour
