Ingredients
- 1 8-oz. loaf french bread, cut into 1" cubes
- 1 3 1/2-oz. pkg. sliced pepperoni, coarsely chopped
- 1/2 cup pepperoncini salad peppers, drained, stemmed and chopped
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed sundried tomatoes, drained and chopped
- 1 8-oz. pkg. shredded italian blend cheese (2 cups)
- 6 eggs, slightly beaten
- 3 cups milk
- 2 tea. dried Italian seasoning, crushed
- 1/4 tea. salt
- 1/8 tea. cayenne
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 350 degrees. Place bread cubes in a 10x15 baking pan. Bake, uncovered, for 10 minutes, stirring once.
Grease a 9x13 baking dish. Arrange half of the bread cubes evenly in prepared dish. Top with half of the pepperoni, half of the pepperoncini, all of the spinach, and all of the tomatoes. Sprinkle with 1 cup of the Italian blend cheese. Repeat layers with the remaining bread, pepperoni, pepperonciini and cheese.
In a large bowl whisk together eggs, milk, Italian seasonging, salt and cayenne. Slowly pour egg mixture evenly over layers in dish. Press down lightly to moisten all of the bread. Sprinkle with Parmesan cheese. Cover and chill for at least 2 hours or up to 24 hours.
Preheat oven to 350 degrees. Bake, uncovered, for 40-45 minutes or until knife inserted near the center comes out clean (170 degrees). Let stand for 10 minutes before serving.