Ingredients
Bread:
Tuscan round, cut into 1" dice
Salt & Pepper
1/4 cup olive oil
1 tbsp thyme
Fillings:
4 oz pancetta, diced, cooked & drained
1 cup onions, small dice
2 cups mushrooms, sliced
1/2 cup sundried tomatoes, diced
10 oz frozen chopped spinach, thawed and thoroughly drained
1 1/2 cups grated fontina
1/4 - 1/2 cup finely grated parmesan
Egg mixture:
8 eggs
3 cups milk
1 tbsp thyme
salt & pepper
Preparation
Bread:
- Slice bread into 1" slices
- Brush with olive oil on all sides
- Cut into 1" pieces and toss with thyme, salt & pepper
- Put on baking sheet and bake for 20 minutes at 350 or until almost crouton consistency.
- Let cool.
Egg Mixture:
- whisk eggs, milk, oregano & salt and pepper
Assembly:
- Grease 9 x 13" pan.
- Put half of bread in bottom, add half of each ingredient ending with cheeses. Repeat.
- Pour egg mixture evenly over.
Cover and refrigerate for 8 hours.
Bake at 350 for 1 hour.
