Panzanella Strata

Total Time:
13 hr 50 min
Prep:
25 min
Inactive:
12 hr
Cook:
1 hr 25 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Butter, for greasing and to dot the top
  • 1/4 cup EVOO
  • 2 to 3 cloves garlic, thinly sliced
  • 2 cubanelle peppers
  • 1 large red sweet pepper
  • 1 red onion, chopped
  • 1 chile pepper, Fresno, jalapeno or Italian cherry, thinly sliced or finely chopped
  • 1 pint cherry tomatoes
  • Salt and pepper
  • 8 eggs
  • 1 pint cream or half-and-half
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 1/4 cup fresh flat leaf parsley, chopped
  • Small handful fresh basil leaves, torn or sliced
  • 6 cups chopped or torn stale bread, white or peasant-style
Directions
  • Grease a casserole dish with some butter, set aside.

  • Heat a large skillet over medium-high heat with the EVOO. Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir. Cook to tender-crisp, 5 minutes. Add the tomatoes, and season with salt and pepper. Remove from the heat and cool.

  • Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper.

  • Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead.

  • To serve, bring the casserole to room temperature. Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes.


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