Grilled Cheese & Tomato Soup Bake

1. Preheat oven to 350°F. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.

2. In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat. #Parenttip Save time with canned soup as an alternative.

3. Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with cheese blend.

4. Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand at least 10 minutes until cool before plating.