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Ingredients:

1 cup diced onion
2 small zucchini, deseeded and cut into 1/4-inch slices
3-4 ears corn, kernels removed
1 large ripe tomato (see directions in procedure below)
1 Tbs chopped fresh thyme (optional)

5-6 cups 1-inched cubed 3-4 day old bread
2 cups grated cheddar cheese

5 large eggs
2 1/2 cup milk
3/4 cup heavy cream

One buttered 9 x 13-inch baking dish

Procedure:
Get all the veggies chopped first, then saute the diced onion, in a large pan, in a little bit of oil to soften.

Cut the tomato in half through the circumference and then gently squeeze that to remove the seeds. Dice it up and add the diced tomato to a strainer to drain for a bit.

Once the onion has softened up, add the zucchini, corn and thyme and cook that along until the zucchini is tender crisp.

At some point, preheat the oven to 350 degrees and you'll also need about 5 cups of 1-inch cubed bread and about 2 cups of grated cheddar cheese.

Make the custard by combining 5 large eggs with 2 1/2 cups milk and 3/4 cup heavy cream. Whisk that up and add the cubed bread to that.

Then add the cooked corn and zucchini. Add the diced tomato and grated cheese and toss that to combine.

Transfer it to a buttered 9 x 13-inch baking dish, on top of a baking tray, and place that into the preheated oven.

It will take just about 40 - 45 minutes to bake. It'll puff up a bit as it bakes and be pretty firm to the touch and golden brown on top when it is done.

Hints:
Using 6 cups of bread instead of 5 will make the final product drier, which can be a good thing if you don't want the consistency to be too creamy.

To deseed the zucchini, slice the ends off, cut lengthwise into quarters, then carefully slice off the seeds.