Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13×9-in. baking dish.
In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat.
In a large bowl, whisk eggs; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with the Italian cheese blend.
Bake, uncovered, until golden brown and cheese is melted, 25-30 minutes. Let stand for 10 minutes before serving.
Test Kitchen Tip
When this casserole comes out of the oven it’s best to let it sit for the full 10 minutes if not a little longer. You’ll end up with a rich, creamy texture very similar to a breakfast strata or a savory bread pudding.
Nutrition Facts
1 sandwich: 485 calories, 29g fat (17g saturated fat), 137mg cholesterol, 918mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 23g protein.
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