YIELD Makes 8 servings
This make-ahead marvel is perfect for entertaining. You may make it the night before and have your entree ready in just one hour the day of your party. To eliminate 53 mg of cholesterol per serving, you may replace the whole eggs and egg whites with 1 cup egg substitute.
INGREDIENTS
16 ounces French bread, cut into 1/2- to 3/4-inch slices with crusts removed 2 cups (8 ounces) shredded reduced-fat Cheddar cheese 2 eggs 3 egg whites 4 cups fat-free (skim) milk 1 teaspoon dry mustard 1 teaspoon grated fresh onion 1/2 teaspoon salt Paprika Red bell pepper (optional) Fresh Italian parsley (optional)PREPARATION:
- Spray 13X9-inch glass baking dish with nonstick cooking spray. Place half of bread slices in bottom of prepared dish, overlapping slightly if necessary. Sprinkle with 1-1/4 cups cheese. Place remaining bread slices on top of cheese.
- Whisk whole eggs and egg whites in large bowl. Add milk, mustard, onion and salt; whisk until well blended. Pour evenly over bread and cheese. Cover with remaining 3/4 cup cheese and sprinkle with paprika. Cover and refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Bake about 45 minutes or until cheese is melted and bread is golden brown. Let stand 5 minutes. Cut into 8 wedges. Garnish with bell pepper and Italian parsley.