Shelly's Recipe

ITALIAN BRUNCH CASSEROLE

Category: Breakfast Casseroles

1 loaf Italian bread, cut into about 1-inch cubes (use a 1-lbs day-old bread)
4 oz Italian thick-sliced prosciutto, diced (or use cooked cubed ham)
1/2 cup canned roasted red peppers, sliced
2 green onions, chopped
1/2 cup freshly grated Parmesan cheese
1 (14 oz) can diced tomatoes, slightly drained (a little juice left in the can)
1/4 cup pitted sliced black olives
3/4 cup shredded mozzarella cheese
6 large eggs
3 cups light cream (can use milk but light cream is better or use 1 1/2 cups each of milk and light cream)
2 tsp dried Italian seasoning
1/2 tsp salt
1 tsp fresh ground black pepper, or to taste

Grease a 13 x 9-inch baking dish. Sprinkle half of the bread cubes evenly into the bottom of the baking dish. Top with the diced Italian prosciutto, roasted red peppers, green onions then 1/2 cup Parmesan cheese. Spread the remaining bread cubes on top. Sprinkle the chopped canned tomatoes over the bread then the olives and then 3/4 cup shredded mozzarella cheese.

In a large bowl whisk the eggs then add in the light cream, Italian seasoning, salt and black pepper; pour evenly over the top then pressing down with hands to make certain that the bread is completely coated with the cream/egg mixture. Cover and chill for 4 hours or up to 24 hours.

Preheat oven to 325. Set oven rack to second-lowest position. If desired you may sprinkle about 1/3-1/2 cup Parmesan cheese on the top but that is only optional. Bake uncovered for about 40-50 minutes or until browned. Allow to stand for about 15 minutes before slicing.