Herbed Brie and Egg Casserole
MAKES 6 TO 8 SERVINGS
1 (16-ounce) loaf Italian bread, cubed2 (8-ounce) wheels of Brie, rind trimmed½ cup chopped fresh basil8 large eggs3 cups half-and-half¼ cup unsalted butter, melted2 teaspoons chopped fresh thyme1 teaspoon kosher salt½ teaspoon ground black pepper1 cup chopped roasted red pepperGarnish: fresh basil leaves
1. Lightly spray a 13x9-inch baking dish with cooking spray.
2. Arrange half of bread cubes in prepared dish. Dollop with Brie, and sprinkle with basil. Top with remaining bread cubes.
3. In a large bowl, whisk together eggs, half-and-half, butter, thyme, salt, and black pepper until smooth. Pour mixture over bread cubes. Top with roasted pepper. Cover and refrigerate for at least 8 hours or overnight.
4. Remove casserole from refrigerator, and let stand at room…
