8 thick slices white farmhouse bread cut in half diagonally
150 g sun dried tomatoes
100 g California Walnuts
2 cloves garlic
50 g Parmigiana Reggiano finely grated
3 medium eggs
300 ml milk
6 large basil leaves shredded
Salad to serve
PREPARATION
Preheat the oven to 200oC, gas mark 6. Grease a 2 litre serving dish.
Spread the butter over the bread and set aside. Place the tomatoes, 75g Walnuts, garlic and cheese in a food processor and pulse to give a coarse crumb.
Beat the eggs and milk in a jug and season. Place half the bread in the dish, sprinkle over half the tomato crumb and half the basil, pour over half the egg mixture, repeat the layers and sprinkle over the remaining chopped Walnuts, leave to soak for 10-15 minutes.
Bake for 25-30 minutes until golden and set. Serve with a green salad.
Cooks tip: Great to use up 3-4 day old white or brown bread.
