Panini Caprese Strata

Red pepper cream

1/2 C. jarred roasted red peppers
1 pint sour cream

Strata
1/2 C. jarred roasted red peppers
6 large eggs
3 C. milk
1/4 tsp. salt
1/ tsp. pepper
1 lg loaf french bread, cut into 1" cubes
1 C. prepared basil pesto 
8 oz prosciutto, sliced into thin strips
8 oz. mozzarella, cut into 1/2 " cubes
2 large tomatoes, diced
1 C. grated parmesan cheese 
1/2 C. fresh Italian parsley, chopped

Blend peppers and sour cream together.  Set aside in refrigerator .

In a medium bowl, whisk eggs, milk, salt and pepper.  Set aside.  In a greased 9 X 13, place half the bread cubes on bottom, evenly.  Dollop pesto into small chunks on top of bread over entire surface.  Sprinkle prosciutto and mozzarella over bread cubes.  Next all tomatoes.  Cover dish with remaining bread cubes,  Pour egg mixture evenly over entire surface.  Sprinkle parmesan cheese and parsley on top.  Cover with foil and let chill 1 hour or up to 1 day.  Preheat oven to 350*.  Cover and bake for 30.  Take foil off an bake for 20-30 more minutes or until center is set.  Let stand for 10 minutes, before serving.  Top with red pepper cream.