preparation

8 servings

Preparation time: 25 minutes

Cook time: 35 minutes

1. Coat a large skillet with cooking spray. Add the onion, leek, garlic, and red pepper and sauté for about 5 minutes until the onions begin to brown.

2. Place the bread in a 2 quart rectangular casserole dish, fitting tightly. Spread the onion mixture over the bread. Sprinkle with cheese, basil, thyme, sage, and salt and pepper.

3. In a blender, combine the cottage cheese, milk, egg whites, and egg. Blend until smooth. Pour over the bread. Cover with foil and place the casserole in the refrigerator overnight.

4. The next day, remove the casserole for the refrigerator. Bring to room temperature for 10 minutes. Preheat the oven to 350 DDDF. Remove the foil from the casserole dish. Bake for about 35 minutes until casserole is lightly puffed and a knife inserted in the center comes out clean. Cut into 8 squares.