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Preheat oven to 350°F. Arrange bread cubes in a single layer in a 15-by-10-inch baking pan. Bake for 10 minutes, stirring once.
Transfer half of the bread cubes to a greased large ovenproof skillet, spooning cubes into an even layer. Top with half of the pepperoni, half of the pepperoncini peppers, all of the spinach and all of the dried tomatoes. Sprinkle with 1/2 cup of the Italian blend cheeses. Repeat layers with the remaining bread cubes, pepperoni, pepperoncini peppers and Italian blend cheeses.
In a large bowl, whisk together eggs, milk, Italian seasoning, salt and cayenne pepper. Slowly pour over layers in skillet; press down lightly on top layer using the back of a large spoon. Sprinkle with Parmesan cheese. Cover and chill for at least 2 hours or up to 24 hours.
Preheat oven to 350°F. Bake, uncovered, for 35 to 45 minutes or until a knife inserted near the center comes out clean (170°F). Let stand for 10 minutes before serving.