4 oz. French bread, cut into 1-inch pieces

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1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks

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3 Eggs

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1 1/3 cups 2% milk

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2 tsp. Dijon mustard

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1/8 tsp. cayenne pepper

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1/8 tsp. salt

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1/8 tsp. ground black pepper

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1 cup grated Monterey Jack cheese with hot peppers

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2 medium green onions, chopped, white part only

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1 small Roma tomato, diced

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.