Soppresstrata
Assemble the strata the night before, then bake it for breakfast. So easy!
Recipe by Nicole Papantoniou
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 10 Hours (includes overnight chilling) | Servings: 12 |
Ingredients
- 10 large eggs
- 2 1/2 cups whole milk
- 2 cups Italian cheese blend (about 8 oz.)
- 1/2 cup chopped spicy soppressata (about 5 oz.)
- 1/2 cup chopped sweet cherry peppers
- 2 tsp. dried Italian seasoning
- 1 round loaf (about 1 lb.)
- Italian bread, cut into 1-inch cubes
- Chopped fresh flat-leaf parsley, for garnish
Preparation
In large bowl, whisk eggs, milk, cheese, soppressata, peppers, and Italian seasoning. Toss with bread cubes. Transfer to a large greased baking dish. Cover with foil and refrigerate overnight. Let stand at room temperature for about 30 minutes before baking. Meanwhile, preheat oven to 350°. Bake, covered, for 25 minutes. Remove foil and bake until browned on top, about 25 minutes more. Let cool slightly, then garnish with parsley.