Sicilian-style Strata

Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrées. Roxanne Chan also likes to serve this at lunch or dinner.

Yield: Makes 8 servings

Ingredients

• 1  loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes
• 4  ounces  thick-sliced prosciutto or ham, diced
• 1/4  cup  chopped canned roasted red peppers
• 1/4  cup  thinly sliced green onions
• 1/2  cup  grated parmesan cheese
• 1  can (14 1/2 oz.) chopped tomatoes
• 1/4  cup  pitted black olives, coarsely chopped
• 1/2  cup  shredded mozzarella cheese
• 6  large eggs
• 3  cups  milk
• 2  teaspoons  dried Italian seasoning blend
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper
• 1/4  cup  chopped parsley
• 2  tablespoons  drained capers

Preparation

1. Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.

2. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.

3. Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Nutritional Information

Calories:

362 (35% from fat)

Protein:

21g

Fat:

14g (sat 6)

Carbohydrate:

37g

Fiber:

2.5g

Sodium:

1179mg

Cholesterol:

193mg