Italian Breakfast Strata

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.
4. Let stand at room temperature 15 minutes. Bake uncovered in 350 degree oven 20 minutes. Sprinkle parmesan over top; bake until knife inserted in center comes out clean, about 20 minutes. Let stand 5 minutes before cutting into squares.
5. Makes 6 servings