Ingredients:
- 1 tsp butter or nonstick cooking spray
- 1 tsp olive oil
- 2 medium yellow onions, thinly sliced
- 1 green apple – peeled, cored and chopped in 1/2 in pieces
- 1 TBSP fresh rosemary, chopped
- 6 large eggs
- 3 c milk
- 1 tsp salt
- 1 tsp black pepper
- 12 oz (12-15 1/4 in slices) challah bread (preferably day-old)
- 2 c shredded fontina cheese
Directions
- Preheat oven to 350 F. Grease a 13×9 in baking dish.
- In a large saute pan, heat olive oil over med-high heat.
- Add onions and saute until soft and transparent, about 5 min.
- Add apple to pan and continue cooking until onions and apples are lightly browned and just tender.
- Remove pan from heat and stir in rosemary.
- In a large liquid measuring cup, whisk together eggs, milk, salt and pepper.
- Working in rows, overlap bread slices. Spread onions and apples over the bread, then pour the egg mixture over top. Let set for 30 min.
- Sprinkle with fontina and bake for 35-40 min or until the casserole is puffed, lightly browned and set.
- Let stand for 10 min, then cut into squares and serve.