Italian Breakfast Strata

Italian Breakfast Strata


1 loaf (½ of 14-ounce package) Dierberg Bakery Italian Twin Loaf Bread
1½ cups Dierbergs milk
4 large Dierbergs eggs
½ cup julienned oil-packed sun-dried tomatoes, drained
½ cup chopped fresh parsley
1 package (8 ounces) Volpi Basil Rotola, sliced ½-inch thick and chopped
¼ cup Dierbergs grated parmesan cheese


Cut bread into ¾-inch cubes (about 8 cups). Spread on jellyroll pan and let dry about 8 hours.

In large bowl, whisk together milk and eggs until well mixed.

Stir in bread cubes, sun-dried tomatoes, and parsley; let stand 5 minutes.

Pour half the bread mixture into 8-inch baking dish that has been lightly coated with no-stick cooking spray.

Scatter Rotola over bread. Top with remaining bread mixture. Cover and chill overnight.

Let stand at room temperature 15 minutes.

Bake uncovered in 350°F. oven 20 minutes. Sprinkle parmesan over top; bake until knife inserted in center comes out clean, about 20 minutes.

Let stand 5 minutes before cutting.


Italian for small wheel, Volpi Rotola wraps creamy mozzarella around a layer of thinly sliced prosciutto. Ready to slice, serve, and enjoy on fresh bread, crackers, pizza or all by itself. Volpi Rotola is available in Prosciutto, Basil, Sun-Dried Tomato, and Hot Salami varieties in Dierbergs Deli self-serve case.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 325
Cholesterol: 134 mg
Fat: 16 g
Sodium: 671 mg
Carbohydrates: 24 g
Protein: 23 g
Fiber: 2 g