• 1 medium loaf Firm white bread cut into large (1") cubes
• 6 Eggs
• 2 cups Half and half
• 4 ounces Parmesan cheese, grated

• 8 ounces Mozzarella, shredded
• 1 28 Ounce can Dei Fratelli Chopped Italian-Style Diced Tomatoes
• ½ cup Flat leaf parsley, chopped
• ¼ cup Basil leaves, chopped

Preparation:
Butter a two-quart oven proof baking dish. Whisk the eggs and half and half together.

Fold the bread and parmesan cheese into the egg mixture (the bread should be moist and squishy). Fold in parsley and basil.

Place one third of the bread mixture in the bottom of the baking dish. Layer half of the can of tomatoes and one third of the shredded cheese. Repeat layers, finishing the bread mixture and then shredded cheese.

Let the assembled dish stand covered and refrigerate for 2 hours or overnight, for up to 24 hours.

Place the refrigerated dish in the oven at 350 degrees for 40 minutes or until the center begins to dry. The top should be brown and bubbly. Let it rest uncovered for ten minutes before serving.

Serves 8-10