Instructions: Butter a 9x 13 inch pan. Place a single layer of bread slices on the bottom, not over lapping, but laying flat. Pour half of the tomato sauce over the bread, sprinkle half the mozzarella cheese on top, and half of the basil on top of the cheese. Place a second layer of bread in the pan. And repeat with the mozzarella and basil. Top this layer with the remaining french bread, arranging them in an overlapping pattern.

Using a skewer, poke deep holes through the layers, approximately 1 inch apart. Beat the eggs and milk together in a large bowl. Add Parmesan cheese, salt and pepper and stir. Pour this mixture over the bread and refrigerate for at least 2 hours or over night. Cover with plastic wrap while in the refrigerator.

Preheat oven to 375 degrees. Uncover baking dish and bake for 40 to 50 minutes or until puffed and well browned. Let stand for 10 minutes before slicing into squares.

Yield: 6 servings.

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