9 servings

This can also be made in two 8-inch square baking dishes. Freeze one for later.

How to Make It

Step 1

Heat oil in a medium nonstick skillet over medium-high heat. Add onion, fines herbes, black pepper, and salt; sauté 5 minutes. Stir in garlic; remove from heat.

Step 2

Combine milk, mustard, and egg substitute. Stir in onion mixture. Steam broccoli, covered, 5 minutes. Slice bell pepper into strips.

Step 3

Arrange half of the bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon 2 cups broccoli and 1 cup bell pepper evenly over bread slices; sprinkle with 1/2 cup cheddar cheese. Repeat procedure with remaining bread, broccoli, and bell pepper. Top with Romano cheese.

Step 4

Pour milk mixture over bread mixture. Cover; chill 8 hours or overnight.

Step 5

Preheat oven to 325°.

Step 6

Uncover; bake at 325° for 45 minutes or until set. Sprinkle with 1/2 cup cheddar cheese; bake an additional 5 minutes.

Ratings & Reviews

TerrapinTed's Review

May 11, 2013
Fines herbes? Are you kidding? I used Itallian seasoning--works great with the cheeses. I liked the dish overall and will make it again--anyone should be able to stomach broccoli with this dish.

EllenDeller's Review

April 25, 2010
I found this really delicious and easy. I made exactly half the recipe in an 8x8 glass pan. I used about 1/4 cup more milk than indicated and substituted one egg for 1/4 cup of the egg substitute (for flavor). I also used day-old rosemary bread and broke the slices into pieces so that they'd fit nicely in the pan. We added a bit of Tabsco at table. Ate with stir-fried lemon asparagus for a delicious meal. Leftover is great for lunch!

HopeinNJ's Review

April 12, 2009
I followed the recipe the first time and it was dry. The second time I used 7 oz of thinly sliced Italian bread and it was much better. The milk/egg mixture soaked through completely. I will definitely make again and would feel comfortable altering the vegetables - zucchini, mushroom, asparagus, spinach.

TeresaMichelsen's Review

December 14, 2008
I really had problems with this recipe. Although it set on the bottom, it was very soggy (and I used very crusty french sourdough). It did not seem hot all the way through with this cooking time. The amount of ingredient layers did not allow the egg mixture to reach the top, so the bottom was unpleasantly soggy while the top was browned. I'm only giving it two starts because of the possibility that something just went wrong with mine that wouldn't happen to others.