- 3 slices (1/2 inch thick) Italian bread
- 1 egg
- 1/4 cup nonfat milk
- 3 slices (1/2 oz. each) fresh mozzarella
- 2 tablespoons thinly sliced EVOO-packed sun-dried tomatoes, drained
- 1 tablespoon thinly sliced fresh basil
In a baking pan, arrange bread in a single layer. In a small bowl, whisk egg, milk and a pinch salt. Pour over bread; cover and refrigerate overnight. In the morning, lightly coat a skillet with cooking spray and heat over medium. Add bread and cook until browned on the bottom, about 4 minutes. Flip, top each piece with a slice of cheese and cook, covered, until cheese melts, about 3 minutes. Top with tomatoes and basil.