SPICY SICILIAN STRATA

THIS SAVORY LAYERED BREAD PUDDING FEATURES SPINACH, PEPPERONI, SPICY PEPPERS, AND CHEESE. TOASTING THE BREAD BEFORE BUILDING THE CASSEROLE ALLOWS IT TO SOAK UP MORE OF THE FLAVORFUL EGG MIXTURE.

PREP 35 minutes

BAKE 45 minutes at 350°F
CHILL 2 hours

STAND 10 minutes

• 5 cups 1-inch cubes French bread
• Nonstick cooking spray
• 1 3.5-oz. pkg. sliced pepperoni, coarsely chopped
• ¼ cup chopped pepperoncini salad peppers, drained
• ½ of a 10-oz. pkg. frozen chopped spinach, thawed and well drained
• ¼ cup chopped oil-pack dried tomatoes, drained
• 1 cup shredded Italian-blend cheeses (4 oz.)
• 3 eggs, lightly beaten
• 1½ cups milk
• 1 tsp. dried Italian seasoning, crushed
• ¼ tsp. salt
• Dash cayenne pepper
• ¼ cup grated Parmesan cheese

1. Preheat oven to 350°F. Spread bread cubes in a 15×10-inch baking pan. Bake 10 minutes, stirring once.

2. Coat a large oven-going skillet with cooking spray. Transfer half of the bread cubes to the prepared skillet. Top with half of the pepperoni and pepperoncini peppers, and all of the spinach and dried tomatoes. Sprinkle with ½ cup of the Italian-blend cheeses. Top with the remaining bread cubes, pepperoni, pepperoncini, and Italian cheeses.

3. In a bowl whisk together eggs, milk, Italian seasoning, salt, and cayenne pepper. Slowly pour over layers in skillet; press down lightly with the back of a large spoon. Sprinkle with Parmesan cheese. Cover and chill 2 to 24 hours.

4. Preheat oven to 350°F. Bake, uncovered, 35 to 45 minutes or until a knife inserted near the center comes out clean (170°F). Let stand 10 minutes before serving. MAKES 6 SERVINGS.

PER SERVING 316 cal., 18 g fat (8 g sat. fat), 146 mg chol., 1,006 mg sodium, 22 g carb., 2 g fiber, 18 g pro.