INGREDIENTS:

• 18 slices firm white bread
• 8 ounces thinly sliced prosciutto
• 8 ounces feta cheese, crumbled
• 4 ounces provolone, shredded on box grater
• ¼ cup finely minced scallions
• 4 ounces fresh baby spinach
• ½ cup finely julienned basil
• 5 extra-large eggs
• 2 cups half-and-half
• ½ teaspoon Sriracha or other hot sauce
• 3 tablespoons unsalted butter

DIRECTIONS:

1. Remove crusts from bread.  Spray an 11x 7-inch glass baking dish with cooking spray.  Cover bottom of dish with 7 slices of bread, cutting one in half to fill space.

2. Use half of the feta and half of the provolone.  Sprinkle with half of the feta and half of the provolone.  Sprinkle with 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.  Cut remaining 4 slices of bread into ¼-inch cubes.  Scatter evenly on top.

3. Beat together eggs, half-and-half, and hot sauce until well blended.  Pour mixture over layers.  Press down firmly with a spatula.  Melt butter and drizzle over top.  Cover and refrigerate overnight or for at least 5 hours.

4. Preheat oven to 375°F.  Uncover dish and bake until golden, about 1 hour.

SERVES 8