BUTTERY BRUNCH EGGS 3 cups soft bread cubes 1 1/2 cups milk 6 tablespoons unsalted butter 1 onion, diced 12 eggs, lightly beaten Salt and pepper, to taste TOPPINGS 2 cups shredded mozzarella or grated Parmesan cheese 1/2 cup sun-dried tomatoes 1/2 cup bread crumbs, lightly sautéed in 2 tablespoons butter 2 tablespoons chopped fresh, or 2 teaspoons dried, rosemary In medium mixing bowl, soak bread cubes in milk; set aside.

In large skillet, over medium heat, melt butter and lightly sauté onion about 3 minutes, until translucent. Add eggs and stir until lightly scrambled. Add soaked bread cubes and stir until combined. Season with salt and pepper.

Transfer eggs to buttered 1 1/2-quart baking dish. Top with cheese, sun-dried tomatoes, sautéed bread crumbs and rosemary. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°F. Bake about 15 minutes, 30 minutes if chilled, until cheese is melted and golden brown.

Serves 6.

[Holiday Cooking & Entertaining, Woman's Day Specials]