Pizza Strata

Ingredients

• 16 ounce bread loaf french italian cut into 1/2
• 14.5 ounce canned tomatoes diced undrained canned
• 6 large eggs 
• 0.3 cup flat-leaf parsley fresh chopped
• 0.3 cup green onions chopped
• 1 teaspoon penzey's southwest seasoning dried italian
• 3 cups milk 
• 0.5 cup parmesan cheese freshly grated
• 0.5 teaspoon pepper 
• 1 cup pimiento-stuffed olives coarsely chopped
• 4 ounces pancetta finely chopped
• 0.3 cup roasted bell pepper red chopped
• 0.5 teaspoon salt 
• 4 ounces mozzarella cheese shredded

Equipment

• baking sheet
• oven
• whisk
• baking pan

Directions

1. Arrange bread cubes in a single layer on large baking sheets.
2. Let stand 8 hours to dry.
3. Spread half of bread cubes in a lightly greased 13" x 9" baking dish.
4. Sprinkle prosciutto and next 3 ingredients evenly over bread cubes. Arrange remaining bread cubes evenly over Parmesan. Top with tomatoes, olives, and mozzarella cheese.
5. Whisk together eggs and remaining 5 ingredients.
6. Pour egg mixture evenly over bread cubes, pressing down cubes gently to absorb liquid; cover and chill 8 hours.
7. Bake, uncovered, at 325 for 55 minutes or until set and top is browned.
8. Let stand 10 minutes before serving.