1 Tbsp BBF Virgin Organic Coconut Oil
1 medium onion, diced
1 Tbsp fresh garlic, minced
1 Tbsp dried basil
1 tsp dried parsley
1 tsp dried rosemary
1/2 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
4 Cups milk
1 6 oz tomato paste can
8 eggs, beaten
8 oz shar cheddar cheese, grated
10 Cups cubed bread
1. Preheat oven to 350°F. Lightly coat individual ramekins with coconut oil. (Alternatively, use 9-by-13-inch baking dish.)
2. In large pot over medium-high heat, heat oil; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2-3 minutes longer. Stir in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.
3. In medium bowl, whisk together 1 cup of milk and tomato paste until well combined; whisk in remaining milk. Whisk milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.
4. Spoon mixture into ramekins or baking pan (note that mixture doesn’t expand in the oven, so you can fill the cups to the rim). Bake for 15-20 minutes or until tops are lightly browned.