INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees.  Butter a 2 quart baking pan. Spread each
slice of challah with  mustard. In olive oil saute the garlic for a few
seconds. Add  mushrooms and zucchini and saute for 10 minutes or until
tender. If  mushrooms and squash are watery, drain them. Season with
salt and  pepper and cool to room temperature.  Arrange bread (mustard
side up) mushrooms and squash, and cheese in  alternate layers, ending
with a layer of bread, mustard side down.  Mix the eggs with milk and
pour this over the bread. Poke holes  through the bread several times
and let this stand for 30 minutes.  Place baking dish in a larger
baking pan and pour enough hot water to  come halfway up the sides of
the dish. Bake for 45 minutes to an hour  or until custard has set.
Cool for 10 minutes.  Serve each portion surrounded by tomato sauce and
garnish with chives,  cheese and red pepper flakes if you wish.  Yield:
4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights  Reserved
Posted to MC-Recipe Digest V1 #348  Recipe by: COOKING MONDAY TO FRIDAY
SHOW #MF6736  From: 4paws@netrax.net (Shermeyer-Gail)  Date: Fri, 20
Dec 1996 17:35:20 -0500

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Nutrition (calculated from recipe ingredients)
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Calories: 62984
Calories From Fat: 5799
Total Fat: 664.5g
Cholesterol: 827mg
Sodium: 279407.5mg
Potassium: 25159.9mg
Carbohydrates: 12863.6g
Fiber: 455.4g
Sugar: 28.8g
Protein: 1539.5g