3 lg ripe tomatoes peeled and sliced
3 slices bread dry & cubed
2 eggs beaten
Monterey jack cheese grated
1 teaspoon dry mustard
1 teaspoon creole seasoning or salt
Place bread cubes on bottom of pie plate. Layer tomato slices and sprinkle with basil. Completely cover with grated cheese. Beat eggs, mustard & Creole seasoning or salt together and pour over pie just before baking.
Bake for 25 minutes at 325 degrees or until cheese melts.
Notes: A tasty summer or fall lunch or Sunday supper
Serving Ideas: Best made when tomatoes are at their best!