This was easy but just so mediocre. I even used a really good fontina for it. Disappointing! Not a make-again.
Vegetarian & More! (2000) by Linda Rosensweig, pg. 34
2 cups cubed Italian bread
1 package (10 oz) frozen chopped broccoli, thawed
1 tomato, chopped
1 cup (4 oz) shredded fontina cheese
1/4 cup 1% milk
2 Tbsp (1/2 oz) grated Parmesan cheese
2 Tbsp chopped fresh basil or 2 tsp dried
1/4 tsp salt
1/8 tsp ground black pepper
Preheat the oven to 375. Coat an 11x7" baking dish with nonstick spray.
Combine the bread cubes, broccoli, and tomato in the prepared dish.
In a small bowl, combine the fontina, eggs, milk, Parmesan, basil, salt, and pepper. Pour over the bread cubes.
Bake for 25-30 minutes, or until set and the top is golden.
Yield: 8 servings