Savoury French Toast Casserole
#trestellekitchenhack - A meat-free substitute for ‘stuffing’ as part of a main course meal.Prep Time:
20 minutes Ready In:
1 + hour Serves:
1 tub Tre Stelle® mini mini Bocconcini 3/4 cup Tre Stelle® Crumbled Feta 1 loaf store made garlic bread (or focaccia loaf) 2 medium onions, peeled and sliced 2 tbsp butter 1 tbsp granulated sugar 1 tbsp white balsamic vinegar 8 eggs 1 ¼ cups whole milk or half and half cream 1 clove garlic, minced 1 tsp fresh oregano, chopped or ½ tsp dried oregano 1-142 g pkg baby spinach, sautéed quickly in a non-stick skillet salt and fresh ground black pepper
In a large non-stick skillet add butter and onions, cook over medium heat for 10 minutes. Add granulated sugar and vinegar; continue to cook until onions caramelize – an additional 10 minutes. Remove from heat and set aside. Preheat oven to 350ºF (175ºC). Spray an 9x13 baking dish with non-stick cooking spray. Add half of the bread cubes, onions, spinach and Bocconcini. In a large bowl combine the eggs, milk/cream, garlic, oregano, salt and freshly ground black pepper; stir with a whisk to combine. Add remaining bread cubes, onions, spinach and Bocconcini and carefully pour egg mixture over top. Sprinkle with crumbed Feta. Cover and refrigerate for 3 hours or overnight. Bake for 50 minutes.