6 cups torn bread white peasant-style stale chopped
8 servings butter for greasing and to dot the top
1 cherry italian thinly sliced finely chopped
1 pint cherry tomatoes
1 pint cup heavy whipping cream
8 eggs
0.3 cup evoo
1 handful basil leaves fresh sliced
0.3 cup flat parsley fresh chopped
2 cloves garlic thinly sliced
1.5 cups parmigiano-reggiano grated
2 cubanelle peppers
1 large bell pepper sweet red
1 onion red chopped
8 servings salt and pepper
Equipment
frying pan
oven
whisk
casserole dish
Directions
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.
