Recipe courtesy of Rachael Ray
13 hr 35 min
(includes chilling time)
25 min
6 to 8 servings


  • Butter, for greasing and to dot the top
  • 1/4 cup EVOO 
  • 2 to 3 cloves garlic, thinly sliced 
  • 2 cubanelle peppers 
  • 1 large red sweet pepper 
  • 1 red onion, chopped 
  • 1 chile pepper, Fresno, jalapeno or Italian cherry, thinly sliced or finely chopped 
  • 1 pint cherry tomatoes 
  • Salt and pepper
  • Salt and pepper 
  • 8 eggs 
  • 1 pint cream or half-and-half 
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 1/4 cup fresh flat leaf parsley, chopped 
  • Small handful fresh basil leaves, torn or sliced 
  • 6 cups chopped or torn stale bread, white or peasant-style 


Grease a casserole dish with some butter, set aside.

Heat a large skillet over medium-high heat with the EVOO. Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir. Cook to tender-crisp, 5 minutes. Add the tomatoes, and season with salt and pepper. Remove from the heat and cool.

Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper.

Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead.

To serve, bring the casserole to room temperature. Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes.

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