Prep 4 hrs
Cook 40 mins
Plan ahead the casserole needs to chill for a minimum of 4 hours or up to 24 hours before baking, which makes this a perfect casserole to serve as a weekend brunch for family or guests as you can prepare a day ahead. You can also use cooked Italian sausage meat in place of the ham.
- 1 loaf bread (use Italian or French-style unsliced bread, cut into 1-inch cubes)
- 5 ounces prosciutto (thickly sliced and diced) or 5 ounces ham (thickly sliced and diced)
- 1⁄2 cup canned roasted red pepper, chopped
- 2 green onions, finely chopped
- 1 cup grated parmesan cheese, divided
- 1 (14 ounce) can chopped tomatoes, drained
- 3⁄4 cup sliced black olives (or use less)
- 2 cups mozzarella cheese, shredded (can use less or to taste)
- 6 large eggs
- 3 cups full-fat milk
- 2 teaspoons dried Italian seasoning
- 1 pinch cayenne pepper
- seasoning salt (or use white salt)
- black pepper
- 1⁄4 cup chopped fresh parsley
- 2 -3 tablespoons capers (optional)
- Grease a 13 x 9-inch casserole dish.
- Spread half of the bread cubes in the bottom of the baking dish.
- Top evenly with the prosciutto or ham cubes, then the chopped roasted red peppers, then green onions and then sprinkle with about 1/2 cup Parmesan cheese.
- Spread the remaining bread cubes on top, then tomatoes, then olives and the the mozzarella cheese.
- In a bowl whisk together the eggs, full-fat milk, Italian seasoning, cayenne pepper, seasoned salt and black pepper.
- Pour over the layered ingredients.
- Sprinkle about 1/2 cup Parmesan cheese (or to taste) over the top.
- Cover and chill for a minimum of 4 hours or up to 24 hours.
- When ready to bake set oven to 325°F.
- Bake for about 40-50 minutes or until the center is set and the top is lightly browned.
- Sprinkle with capers (if using) and parsley.
- Let stand for 15 minutes before cutting into squares.
- Serve warm or room temperature.