Description

Make it a great day by starting it with layers of crusty Italian bread, sun-dried tomatoes and creamy mozzarella around a layer of thinly sliced prosciutto. This dish would be a perfect breakfast/brunch for company or for those special holidays that are s

Ingredients

• 1- 7 oz. loaf Bakery Italian Loaf Bread
• 4 large eggs
• 11/2 c. milk
• 1/2 c. chopped fresh parsley
• 1- 8 oz. package Volpi Basil Rotola, sliced 1/2 in. thick and chopped (creamy mozzarella around a layer of thinly sliced prosciutto)
• 1/2 c. julienned oil-packed sun-dried tomatoes, drained
• 1/4 c. grated Parmesan cheese

Steps

1. Cut bread into 3/4-inch cubes (about 8 cups). Spread on jellyroll pan and let dry about 8 hours.
2. In large bowl, whisk together eggs and milk until well mixed. Stir in parsley.
3. Arrange half of the bread cubes in 8-inch baking dish that has been lightly coated with non-stick cooking spray. Scatter Rotola and sun-dried tomatoes over bread. Pour half of egg mixture over top. Top with remaining bread and egg mixture. Cover and chill overnight.