Ingredients

1 1/2 loaves (about 12 ounces) French or Italian bread, in 3/4-inch thick slices
1 1/2 cups milk
1 1/4 cups half and half
1 cup heavy whipping cream
3 eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
2 cups shredded Monterey Jack cheese (8 ounces)
1 cup grated Parmesan cheese (3 ounces)
3 cups peeled, seeded and diced fresh tomatoes (about 1 1/2 pounds)

Directions

Heat oven to 350 F. Butter a 13- by 9-inch baking dish; set aside. Arrange bread on a cookie sheet in a single layer; bake until lightly toasted, 5 to 8 minutes. In a large bowl, combine milk, half and half, cream and eggs. In a cup combine parsley and thyme. Cover the bottom of the prepared dish with half the toasted bread. Top with 1 cup of the Monterey Jack cheese, 1/2 cup of the Parmesan and half the herbs. Cover with half the milk mixture and half the tomatoes. Repeat layering. With a spatula, press bread down to cover with milk mixture. Let stand for 5 minutes. Bake until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving. Cut into 9 rectangles. Makes 9 servings.