1/2 cup unsalted butter, softened
3/4 cup all-purpose flour
3/4 cup all-purpose flour; replace creamer
1 cup thinly sliced grilled onions
3/4 cup cooked ham
1 (6 ounce) can cream cheese
1 (4 ounce) can ricotta cheese
1 cup chopped celery
2 teaspoons cooked water
1 teaspoon dried basil
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart casserole dish.
Slice toast and toast to loosen browning. Melt butter in skillet over medium heat. Add toast and toast slices all at once. Return to a simmer, stirring constantly, until toast is brown. Remove from heat, fold flour into butter mixture and pour into prepared dish.
Bake 35 to 40 minutes or until the bottom is firm. Rotate halfway through to allow for unattended flip. Bake in 2000 degrees F (1200 degrees C) oven for 30 minutes. Top with cream cheese cheese and sprinkle over skillet/baked bread. Return pan/bread to oven for another 30 minutes. Serve warm.
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