SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spicy Sicilian Strata

Makes: 6 servings
Prep 35 mins Chill 2 hrs Bake 350°F 35 mins Stand 10 mins
Spicy Sicilian Strata
Ingredients
  • 5  cups  cubed French bread (1-inch cubes)
  • 1 3 1/2 ounce package  sliced pepperoni, coarsely chopped
  • 1/4  cup  pepperoncini salad peppers, drained, stemmed, and chopped
  • 1/2 10  ounce package  frozen chopped spinach, thawed and well drained
  • 1/4  cup  oil-packed sundried tomatoes, drained and chopped
  • 1  cup  shredded Italian-blend cheese (4 ounces)
  • 3  eggs, lightly beaten
  • 1 1/2  cups  milk
  • 1  teaspoon  dried Italian seasoning, crushed
  •  dash of cayenne pepper
  • 1/4  cup  grated Parmesan cheese
Directions

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.

From the Test KitchenSpicy 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.
Nutrition Facts (Spicy Sicilian Strata)
  • Servings Per Recipe 6,
  • cal. (kcal) 316,
  • Fat, total (g) 18,
  • chol. (mg) 146,
  • sat. fat (g) 8,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 18,
  • sodium (mg) 1006,
  • Potassium (mg) 289,
  • calcium (mg) 303,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe