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5
cups cubed French bread (1-inch cubes)
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1
3 1/2 ounce package sliced pepperoni, coarsely chopped
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1/4
cup pepperoncini salad peppers, drained, stemmed, and chopped
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1/2
10 ounce package frozen chopped spinach, thawed and well drained
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1/4
cup oil-packed sundried tomatoes, drained and chopped
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1
cup shredded Italian-blend cheese (4 ounces)
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3
eggs, lightly beaten
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1 1/2
cups milk
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1
teaspoon dried Italian seasoning, crushed
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dash of cayenne pepper
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1/4
cup grated Parmesan cheese
1. Preheat oven to 350F. Place bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, in the preheated oven for 10 minutes, stirring once.
2. Spread half of the bread cubes in a greased 2-quart square baking dish. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach, and all of the tomatoes. Sprinkle with 1/2 cup of the Italian-blend cheeses. Repeat layers with remaining bread, pepperoni, pepperoncini peppers, and Italian-blend cheese.
3. Whisk together eggs, milk, Italian seasoning, cayenne pepper, and 1/4 teaspoon salt; pour evenly over layers in dish. Press bread cubes down with a wooden spoon. Sprinkle with Parmesan cheese. Cover and chill for 2 to 24 hours.
4. Preheat oven to 350F. Bake, uncovered, in the preheated oven for 35 to 45 minutes or until the internal temperature registers 170F on an instant-read thermometer. Let stand for 10 minutes before serving. Makes 6 servings.
- Variation Spicy Mexican Strata:Prepare as above, except substitute 4 ounces chorizo sausage, cooked and crumbled, for pepperoni; one 4.5-ounce can diced green chile peppers, drained, for pepperoncini peppers; and Mexican-blend cheese for Italian-blend cheese. Omit Italian seasoning. Substitute crumbled queso fresco or additional Mexican-blend cheese for Parmesan cheese.
- Servings Per Recipe 6,
- Calories 316,
- Protein (gm) 18,
- Carbohydrate (gm) 22,
- Fat, total (gm) 18,
- Cholesterol (mg) 146,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 1006,
- Potassium (mg) 289,
- Calcium (DV %) 303,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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