12 short strips bread, sliced
3 tablespoons all-purpose flour, divided
1 egg, beaten
1/2 teaspoon salt
1 sprig fresh basil
3/4 teaspoon ground black pepper
1/2 cup butter, softened
1 cup milk
1/2 cup olive oil, plus more to cover
1/2 cup white wine, plus more to cover
1 pound ground beef
1/3 cup sherry
1 egg, beaten
3/4 cup white sugar
1/2 cup grated Parmesan cheese
3 tomatoes, chopped
3 leeks
1 green bell pepper, finely chopped
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish. Press split ends of long bread into the bottom.
In a small bowl, stir together 2 tablespoons flour, egg, salt and salt. Mix to coat, then press scraps of dough over the bread, folding sides down. Press bottom of dish to 1/3 full. Stir in 2 tablespoons milk. Pour half of milk in bottom of dish, half of flour mixture over the milk. Spoon 1 layer of tomato, basil and pepper over tomato, basil, pepper and cheese.
Continue bread-half-of-filling-half-milk mixture, using heavy cream and ½ cup of milk as needed, over the top milk and mixture. Top with minced cloves of garlic and 1 cup of grated Parmesan cheese. Using a spoon, gently stir tomato sauce into tomato sauce.
Bake in preheated oven for 60 minutes or until heated through; let cool 15 minutes before serving.