Preheat oven to 350 F. Grease 6 ramekins (or a 9 x 13-inch casserole dish) with some of the butter. Melt remaining butter. Spread bread cubes out on a cookie sheet and drizzle melted butter on top. Bake 10 to 15 minutes to toast bread. Let cool a few minutes.
In an extra-large bowl, whisk together eggs, milk, wine, and Worcestershire sauce. Stir in tomatoes, basil, oregano, rosemary, and half the cheese. Toss bread in milk mixture to coat. Using tongs, fill each ramekin (or casserole dish) with bread. Pour any leftover liquid in the middle of each ramekin. Bake until a golden-brown crust forms, 25 to 35 minutes. Top with remaining cheese and bake another 5 minutes, or until cheese has melted. Serve hot.
Per serving: 219 calories, 14.5 grams fat (8 grams saturated fat), 114 milligrams cholesterol, 258 milligrams sodium, 14 grams total carbohydrates, 1.5 grams fiber, 7 grams protein.
Do you have bread ends you don’t like eating? Half-eaten baguettes that are a bit too hard? Instead of discarding them, put leftover breads in a ziplock bag in the freezer. Once you’ve collected enough, you can make a variety of stuffings, croutons, breakfast casseroles, and bread puddings. Mix and match — French, Italian, white, wheat, even a bit of rye. Don’t be afraid to use up more ingredients from your fridge. Broccoli, green beans, kale, fresh herbs — it’s hard to go wrong. Along with leftover bread, this recipe is a good way to use up an excess of garden tomatoes (simply blanch, peel, and seed them) along with the last bit of a gallon of milk or bottle of wine.
