5 cups cubed challah, packed
7 eggs, beaten
3/4 cup milk (I used 3.25%)
2 cups grated mozzarella, divided
1/4 cup Parmesan
2 tbsp homemade or storebought pesto sauce
Spray the bottom of a casserole dish (measuring approximately 7×12 or 8×11) with non stick cooking spray.
Spread cubed challah throughout the pan.
Mix together eggs, milk, 1.5 cups grated cheese, Parmesan and pesto. Pour oven challah. Mix with tongs to coat well. Allow to sit for about 10 minutes and mix again – try to make sure all pieces of challah are wet with egg mixture.
Preheat oven to 350°F.
Once oven is heated, mix challah mixture one more time, trying to incorporate any egg mixture remaining at the bottom of the casserole dish. Top with remaining cheese.
Bake covered for 20 minutes. Uncover and bake for an additional 10-15 minutes, until nicely browned.
Savory Pesto French Toast Casserole