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Prep Time: 21 Minutes Cook Time: 60 Minutes |
Ready In: 81 Minutes Servings: 8 |
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As this casserole bakes, the aroma will make you think you've ordered out for pizza. Ingredients:
1 (16-ounce) french or italian bread loaf, cut into 1/2 |
1 cup finely chopped prosciutto (about 4 ounces) |
1/4 cup chopped roasted red bell pepper |
1/4 cup chopped green onions |
1/2 cup freshly grated parmesan cheese |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1 cup coarsely chopped pimiento-stuffed olives |
1 cup (4 ounces) shredded mozzarella cheese |
6 large eggs |
3 cups milk |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. Arrange bread cubes in a single layer on large baking sheets. Let stand 8 hours to dry.
2. Spread half of bread cubes in a lightly greased 13 x 9 baking dish. Sprinkle prosciutto and next 3 ingredients evenly over bread cubes. Arrange remaining bread cubes evenly over Parmesan. Top with tomatoes, olives, and mozzarella cheese.
3. Whisk together eggs and remaining 5 ingredients. Pour egg mixture evenly over bread cubes, pressing down cubes gently to absorb liquid; cover and chill 8 hours.
4. Bake, uncovered, at 325° for 55 minutes or until set and top is browned. Let stand 10 minutes before serving.
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