| Level: | Easy |
| Total: | 13 hr 35 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 13 hr 35 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Butter, for greasing and to dot the top
- 1/4 cup EVOO
- 2 to 3 cloves garlic, thinly sliced
- 2 cubanelle peppers
- 1 large red sweet pepper
- 1 red onion, chopped
- 1 chile pepper, Fresno, jalapeno or Italian cherry, thinly sliced or finely chopped
- 1 pint cherry tomatoes
- Salt and pepper
- Salt and pepper
- 8 eggs
- 1 pint cream or half-and-half
- 1 1/2 cups grated Parmigiano-Reggiano
- 1/4 cup fresh flat leaf parsley, chopped
- Small handful fresh basil leaves, torn or sliced
- 6 cups chopped or torn stale bread, white or peasant-style
Instructions
- Grease a casserole dish with some butter, set aside.
- Heat a large skillet over medium-high heat with the EVOO. Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir. Cook to tender-crisp, 5 minutes. Add the tomatoes, and season with salt and pepper. Remove from the heat and cool.
- Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper.
- Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead.
- To serve, bring the casserole to room temperature. Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 459 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 210 mg |
| Sodium | 673 mg |
| Serving Size | 1 of 8 servings |
| Calories | 459 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 21 g |
| Cholesterol | 210 mg |
| Sodium | 673 mg |
Reviews
This was killer, I loved it. I had to change it up because I did not have the veggies she had so I made a Mexican style with a variety of chiles, peppers, ham, onion, shallots, tomatoes, and quite a bit of queso quesadilla layered in there. I also added a little chicken broth because I was sort on eggs and I needed the bread soaked. It turned out awesome, a cross between a savory bread pudding, stuffing, and a quiche. Great! This will be on my list forever.
This strata was fantastic! Made this for a new year’s day brunch alongside another strata that had sausage, spinach and gruyere, and both were hits. The panzanella flavours were great and well balanced. One small change I made was to dot chunks of soft chevre throughout the vegetable and bread mixture before pouring in the liquids (just because I love the taste of goat cheese with basil, tomato and peppers, although I know this would technically not fly in a panzanella).
This was delicious. I made a couple of changes. Didn’t put the spicy peppers in because it was for company. No fresh basil like I have in the summer so I added a big handful of chopped SPINACH and put 1TBL PESTO in the egg mixture. Thanks! This was the star of my brunch!