Makes 8 servings

Ingredients:

2 cups whole milk
1 cup heavy cream
8 large eggs, beaten
3 pounds plum tomatoes, cut into large dice
1 teaspoon dried sage
1 teaspoon dried oregano
2 tablespoons minced garlic
10 cups cubed (1-inch) country-style Italian bread (about 1 pound)
2 cups coarsely grated chilled Italian Fontina
1/2 cup grated parmesan cheese

Preheat oven to 375 degrees F.

Butter a 9-by-12-inch baking dish and set aside. In a large bowl, mix the milk, cream and eggs. Add the tomatoes, sage, oregano, garlic bread and Fontina, mix well. Pour into the baking dish and cook, covered, for 40 minutes. Remove the cover and top with the grated parmesan cheese. Bake for an additional 20 minutes, until the top is golden brown.