Egg-Stuffed Bread
  • 1 small loaf rosemary or olive bread
  • 3 eggs
  • 1 cup low-fat milk
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • ¼ cup parmesan cheese
  • ¼ cup chopped basil leaves
  • Pepper to taste
  1. Preheat oven to 350 degrees. Cut the top off of the bread and remove most of the bread from the inside of the loaf, being careful not to poke any holes in the bread shell. Break the bread you removed into small chunks and set aside.
  2. Paint the inside of the bread loaf with the olive oil and place on a cookie sheet covered in tinfoil. Bake for 10 minutes.
  3. Meanwhile, in a large bowl, whisk together the eggs, milk, lemon juice, parmesan cheese, and basil. Add the reserved bread chunks and toss to coat. Remove bread shell from the oven, and pour this mixture into it. Bake for about 50 minutes, or until the egg part of the bread looks firm. Let cool for 5 min and slice bread into thick slices.
This recipe was adapted from a recipe created by Giada de Laurentis.
Recipe by Eating Made Easy at