Let's Have Brunch - Spicy Sicilian Strata

Pepperoni, spinach and dried tomatoes come together for a bold and delicious blend of flavors in this easy strata recipe. In order to have more time to spend with your guests, you can make this dish, then cover and chill for at least 2 hours and up to 24 hours. If you and your company like foods with a bit of zip, then this should be a big hit. Once again Better Homes and Gardens comes through.

Spicy Sicilian Strata

5 cups cubed French bread (1-inch cubes)

1 3-1/2 ounce package sliced pepperoni, coarsely chopped

1/4 cup chopped pepperoncini salad peppers, drained

1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

1/4 cup chopped oil-packed dried tomatoes, drained

1 cup shredded Italian blend cheeses (4 ounces)

3 eggs, lightly beaten

1-1/2 cups milk

1 teaspoon dried Italian seasoning, crushed

1/4 teaspoon salt

Dash cayenne pepper

1/4 cup grated Parmesan cheese (1 ounce)

1. Preheat oven to 350 degrees F. Arrange bread crumbs in a single layer in a 15x10x1-inch baking pan. Bake for 10 minutes, stirring once.

2. Transfer half of the bread cubes to a oven-proof, greased large skillet, spooning cubes into an even layer. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach, and all of the dried tomatoes. Sprinkle with 1/2 cup of the Italian blend cheeses. Repeat layers with the remaining bread cubes, pepperoni, pepperoncini peppers, and Italian blend cheeses.

3. In a large bowl whisk together the eggs, milk, Italian seasoning, salt and cayenne pepper. Slowly pour over layers in dish; press down lightly on top layer using the back of a large spoon. Sprinkle with Parmesan cheese. Cover and chill for 2 hours.

4. Preheat oven to 350 degrees F. Bake, uncovered, for 35 to 45 minutes or until knife inserted near the center comes out clean (170 degrees F). Let stand for 10 minutes before serving.