Italian Breakfast Casserole with Tomato & Basil

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute, until fragrant. Add cherry tomatoes and cook for 5-7 minutes, until slightly softened.

Add chopped basil to the tomatoes and stir. Remove from heat.

In a large bowl, whisk together eggs, milk, heavy cream, salt, pepper, and red pepper flakes (if using).

Add the cubed Italian bread to the egg mixture and stir to coat. Let it soak for 5 minutes.

Pour the bread mixture into the prepared baking dish. Spread the tomato and basil mixture evenly over the top.

Sprinkle with Parmesan and Mozzarella cheese.

Bake for 30-35 minutes, or until the casserole is set and the cheese is golden brown.

Let cool slightly before slicing and serving.