Strata, Spicy Sicilian style
Source of Recipe
from rdj
Strata, Spicy Sicilian style
5 cups cubed French bread (1-inch cubes)
1 3.5 ounce package sliced pepperoni, coarsely chopped
1/4 cup pepperoncini salad peppers, drained, stemmed, and chopped
1/2 of a 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 cayenne pepper
1/4 cup grated Parmesan cheese
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.
Spicy 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 per serving:
Calories 316, Total Fat (g) 18, Saturated Fat (g) 8
Cholesterol (mg) 146, Sodium (mg) 1006
Carbohydrate (g) 22, Fiber (g) 2, Protein (g) 18
|
|
member logon
