Panzanella Strata

Name: Panzanella Strata
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

15 ingredients

12 steps

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

1

Grease a casserole dish with some butter, set aside.
2

Heat a large skillet over medium-high heat with the EVOO.
3

Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir.
4

Cook to tender-crisp, 5 minutes.
5

Add the tomatoes, and season with salt and pepper.
6

Remove from the heat and cool.
7

Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper.
8

Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit.
9

Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter.
10

Cover and chill overnight or a couple of days ahead.
11

To serve, bring the casserole to room temperature.
12

Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes.