As this casserole bakes, the aroma will make you think you've ordered out for pizza.
1 (16-ounce) French or Italian bread loaf, cut into 1/2
1 cup finely chopped prosciutto (about 4 ounces)
1/4 cup chopped roasted red bell pepper
1/4 cup chopped green onions
1/2 cup freshly grated Parmesan cheese
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup coarsely chopped pimiento-stuffed olives
1 cup (4 ounces) shredded mozzarella cheese
6 large eggs
3 cups milk
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley
How to Make It
Arrange bread cubes in a single layer on large baking sheets. Let stand 8 hours to dry.
Spread half of bread cubes in a lightly greased 13" x 9" baking dish. Sprinkle prosciutto and next 3 ingredients evenly over bread cubes. Arrange remaining bread cubes evenly over Parmesan. Top with tomatoes, olives, and mozzarella cheese.
Whisk together eggs and remaining 5 ingredients. Pour egg mixture evenly over bread cubes, pressing down cubes gently to absorb liquid; cover and chill 8 hours.
Bake, uncovered, at 325° for 55 minutes or until set and top is browned. Let stand 10 minutes before serving.