Panzanella Strata

1/4 cup EVOO – Extra Virgin Olive Oil

1 large red sweet pepper, chopped

2 cubanelle peppers, chopped

1 red onion, chopped

1 chili pepper, such as Fresno, jalapeño or Italian cherry, thinly sliced or finely chopped

2 to 3 cloves garlic, thinly sliced

1 pint cherry tomatoes

Salt and pepper

8 eggs

1 pint cream or half-n-half

1 1/2 cups grated Parmigiano-Reggiano cheese, divided

1/4 cup flat-leaf parsley, chopped

A small handful basil leaves, torn or sliced

Butter, for baking dish and to dot top

6 cups chopped or torn stale bread, white or peasant-style

Heat a large skillet over medium-high heat with EVOO, 4 turns of the pan. Add peppers, onions, chili pepper and garlic, stir to tender-crisp, 5 minutes. Add cherry tomatoes, season with salt and pepper, remove from heat and cool. Whisk together eggs, cream or half-n-half, salt, pepper, half the parm cheese, parsley and basil. Arrange the bread and vegetables in the buttered casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead. Bring to room temp. Bake at 375ºF for 60-75 minutes until cooked through.



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