Tomato bread casserole

Name: Tomato bread casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Grease; 3 Meat Tomatoes; 1⁄2 (approx. 250 g) Ciabattabrot; 2 (125 g each) Mug of crème légère with herbs (14 % fat); 5 TABLESPOONS Milk; 3 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 4 Stem(s) Basil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

All you have to do is cut the ciabatta and tomatoes into slices, layer them in an oven dish and pour egg milk over them. The rest is done in the oven.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Grease
3 Meat Tomatoes
1⁄2 (approx. 250 g) Ciabattabrot
2 (125 g each) Mug of crème légère with herbs (14 % fat)
5 TABLESPOONS Milk
3 Eggs (Gr. M)
7-10 Tbsp salt, pepper
4 Stem(s) Basil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof dish. Wash and slice the tomatoes. Cut the ciabatta bread into slices as well. Layer alternately in the baking dish.
2
Whisk the crème légère, milk and eggs. Season well with salt and pepper. Pour over the casserole. Bake in a hot oven for about 20 minutes. Wash the basil, shake dry, remove the leaves and sprinkle over the casserole.