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Soppresstrata

Soppresstrata
soppresstrata

Recipe by Nicole Papantoniou

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

Start to Finish: 10 Hours (includes overnight chilling)

Servings: 12

Ingredients

  • 10 large eggs
  • 2 1/2 cups whole milk
  • 2 cups Italian cheese blend (about 8 oz.)
  • 1/2 cup chopped spicy soppressata (about 5 oz.)
  • 1/2 cup chopped sweet cherry peppers
  • 2 tsp. dried Italian seasoning
  • 1 round loaf (about 1 lb.)
  • Italian bread, cut into 1-inch cubes
  • Chopped fresh flat-leaf parsley, for garnish

Preparation

In large bowl, whisk eggs, milk, cheese, soppressata, peppers, and Italian seasoning. Toss with bread cubes. Transfer to a large greased baking dish. Cover with foil and refrigerate overnight. Let stand at room temperature for about 30 minutes before baking. Meanwhile, preheat oven to 350°. Bake, covered, for 25 minutes. Remove foil and bake until browned on top, about 25 minutes more. Let cool slightly, then garnish with parsley.

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