1 loaf garlic bread sliced, crusts on
a handful of Mozzarella Parmesan cheese, grated
50 ml thicken cream
2 large eggs
5 Tbs milk
½ tsp salt
½ tsp freshly ground pepper
butter for spreading
Spread butter on one side of each slice of garlic bread, then cut into bite size or follow the cut. Scatter a handful of grated cheese at the bottom of dish. Arrange the slices of bread overlapping at an angle (like dominoes) with the crusts pointed upwards. The slices should be nice and snug and they don’t have to be perfectly arranged.
Place the cream, eggs, milk, salt and pepper in a bowl and whisk until well combined. Stir in half the remaining grated cheese, then pour over the top of the bread, lifting up some of the slices to let the egg mixture seep in.
Stand at room temperature for 15-20 minutes to allow the custard to seep into the bread.
While the bread bake is soaking, preheat the oven to 200 º C. Bake for 25-35 minutes, until golden and crispy. Set aside to cool slightly – this will make it easier to cut.