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Spicy Sicilian Strata

Makes: 6 servings
Prep 35 mins Chill 2 hrs to 24 hrs Bake 350° 35 mins Stand 10 mins
Spicy Sicilian Strata
  • 5  cups  cubed French bread (1-inch cubes)
  • 1 3 1/2 ounce package  sliced pepperoni, coarsely chopped
  • 1/4  cup  chopped pepperoncini salad peppers, drained
  • 1/2  of a 10-ounce package  frozen chopped spinach, thawed and well drained
  • 1/4  cup  chopped oil-pack dried tomatoes, drained
  • 1  cup  shredded Italian blend cheeses (4 ounces)
  • 3  eggs, lightly beaten
  • 1 1/2  cups  milk
  • 1  teaspoon  dried Italian seasoning, crushed
  • 1/4  teaspoon  salt
  •  Dash  cayenne pepper
  • 1/4  cup  grated Parmesan cheese (1 ounce)

1. Preheat oven to 350 degrees F. Arrange bread cubes in a single layer in a 15x10x1-inch baking pan. Bake for 10 minutes, stirring once.

2. Transfer half of the bread cubes to a greased large skillet, spooning cubes into an even layer. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach, and all of the dried tomatoes. Sprinkle with 1/2 cup of the Italian blend cheeses. Repeat layers with the remaining bread cubes, pepperoni, pepperoncini peppers, and Italian blend cheeses.

3. In a large bowl whisk together eggs, milk, Italian seasoning, salt, and cayenne pepper. Slowly pour over layers in dish; press down lightly on top layer using the back of a large spoon. Sprinkle with Parmesan cheese. Cover and chill for at least 2 hours or up to 24 hours.

4. Preheat oven to 350 degrees F. Bake, uncovered, for 35 to 45 minutes or until a knife inserted near the center comes out clean (170 degrees F). Let stand for 10 minutes before serving.

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,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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