Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 1 zucchini, chopped (about 1 cup)
  • 1 cup mushrooms, sliced (such as cremini or button)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried Italian herbs
  • Salt and freshly ground black pepper, to taste
  • 8 large eggs
  • 1 1/2 cups whole milk (360 ml)
  • 1/2 cup heavy cream (120 ml)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 6 slices of stale bread, cubed (about 4 cups - such as sourdough, baguette, or brioche)
  • 1 1/2 cups shredded cheese (such as cheddar, Gruyere, or mozzarella)
  • 2 tablespoons grated Parmesan cheese

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add bell pepper, zucchini, and mushrooms and cook until tender. Stir in garlic and Italian herbs; season with salt and pepper. Remove from heat.
  2. Cube the bread and set aside.
  3. In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg (if using).
  4. Grease the baking dish. Spread half of the bread cubes evenly in the bottom of the dish. Top with half of the sautéed vegetables and half of the shredded cheese. Repeat layers with remaining bread, vegetables, and shredded cheese.
  5. Pour the egg custard evenly over the layered ingredients.
  6. Sprinkle the top with grated Parmesan cheese.
  7. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15-25 minutes, or until the egg custard is set and the top is golden brown. The internal temperature should reach 160F.
  8. Let the egg bake cool for 10-15 minutes before slicing and serving.