details
- Serves 6
- Prep time: 25 minutes (plus 5 hours refrigeration time, minimum)
- Cooking time: 1 hour to bake
- 18 slices firm white bread, crusts removed (4 slices cut into 1/4 cubes)
- 8 ounces thinly sliced prosciutto
- 8 ounces crumbled feta cheese
- 6 thin slices provolone cheese, torn into pieces
- 1/4 cup finely minced scallions
- 4 ounces baby spinach
- 1/2 cup finely julienned basil
- 5 extra-large eggs
- 2 cups half-and-half
- 1/2 teaspoon hot sauce
- 3 tablespoons unsalted butter, melted
directions
Spray an 11x7 inch glass baking dish with cooking spray. Cover bottom of the dish with 7 slices of bread, cutting one in half to fill up the space.
Use half of the prosciutto to cover the bread in an even layer. Sprinkle with half of the feta, half of the provolone pieces, half of the scallions, half of the spinach, and half of the basil. Repeat with a second layer of bread and the remaining ingredients in the same order. Scatter the bread cubes over the top.
Beat eggs, half-and-half, and hot sauce until well blended. Pour mixture over the layers. Press down firmly with a spatula. Drizzle melted butter over the top. Cover and refrigerate overnight (or for at least 5 hours.)
Preheat oven to 375 degrees. Uncover and bake until golden, about 1 hour.