This week, with all the chilly weather and rain, you might be in the mood for something warm and comforting. This rainy-day reprieve is the perfect choice, especially if you have some eggs and cheese, and you can pick up peppers in the SNAR! Not only is it delicious, but it is also extremely easy to make, and I make mine in a disposable oven dish so it can go in the fridge for leftover retrieval the next morning. If you make it again, it’s also great for brunch, as you can prepare a bit early and stick it in the oven when you’re ready to bake!

Ingredients:

2 tablespoons olive oil, plus additional for brushing pan

8 eggs

1 cup 2 percent milk

1/4 cup grated Parmesan

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes

1 large red bell pepper, thinly sliced

1 onion, thinly sliced

1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)

1/2 cup goat cheese, crumbled

Fresh thyme sprigs for garnish (optional)

Directions:

Oil a 9 x 9” pan. Beat eggs, milk, Parmesan and 1/4 teaspoon of salt and black pepper in a bowl. Add bread; toss until bread is fully coated and transfer to a pan; let it sit.

Heat oven to 400°F. Heat 2 tablespoons of oil in a large nonstick pan on medium heat. Sauté bell peppers, onion, thyme and remaining 1/2 teaspoon salt and 1⁄4 tsp black pepper for about 10 minutes or until the onion starts to brown.

Add bell pepper mixture to the pan and spread the mixture evenly over bread mixture. Add drops of goat cheese. Bake for about 25 minutes, or until the top has risen and browned and the center is firm. Let the pan cool for 5 minutes. Add a thyme garnish, if you desire.

This recipe is courtesy of Epicurous.com.