6 slices bacon (cooked crisp & crumbled)
3-1/4 cup milk
1 cup ricotta cheese
1/2 cup feta cheese, crumbled
1 tsp salt
1/2 tsp cayenne pepper (optional - if omitted, use black pepper to taste)
5 eggs
1 cup chopped red onion
1-3/4 cup diced tomato
1-1/2 tsp dried rosemary (may substitute oregano)
1 16 oz. loaf sourdough bread (1-in slices, toasted & cubed)
grated fresh parmesan
paprika

Whisk eggs, milk, cheeses, salt & cayenne (or black pepper) until well blended. Combine eggs, tomato, onion and rosemary (or oregano).
Arrange half of bread cubes in 9x13-inch dish coated with cooking spray.
Spoon half of tomato mixture over bread & pour half of milk mixture over tomato mixture. Repeat procedure with remaining bread, tomato and milk mixtures.
Sprinkle with paprika and grated parmesan.
Cover and refrigerate 8 hrs. or overnight.
Bake at 350 degrees for 45-60 minutes.
Let it set 15 minutes before serving.

This is obviously a very forgiving recipe, substitute, add/omit to your heart's delight. A fresh chiffonade of basil is a wonderful addition.