Ingredients: This dish is excellent for large groups and can be made ahead because it freezes beautifully. It also makes a great light supper when served with a fruit salad. Serves 6 – 8 Non-stick cooking spray 8 large eggs or equivalent combination of eggs and egg whites 1 / 2 teaspoon fine sea salt 1 / 4 teaspoon freshly ground pepper 2 cups skim milk 8 ounces Speck Alto Adige IGP, finely diced 4 thick slices good quality Italian bread, torn into 2 inch pieces 1 cup shredded Asiago D’Allevo DOP Equipment: 9 x 13-inch baking dish Whisk Large mixing bowl Directions: Spray casserole dish with non-stick spray. Place eggs, salt and pepper in a large mixing bowl. Beat well. Add milk. Beat well. Place Speck Alto Adige IGP and bread in bottom of casserole dish. Pour egg milk mixture over. Sprinkle with cheese. Cover and refrigerate several hours or overnight. Preheat oven to 350 degrees. Bake 30-40 minutes or until set. Casserole will be puffed in the center. Cut into squares and serve hot. Cook’s Tips: 1. Reheats well in microwave. 2. This casserole also freezes well for a do-ahead dish. Freeze after baking. Defrost & cover during reheating. Reheat for 30 minutes at 375°.