Pizza Party Strata with Garlic Bread & Pepperoni

Ingredients

1 tablespoon extra-virgin olive oil, plus more to garnish
1/2 large loaf (12 ounces) garlic bread, homemade or store-bought, cut into 1-inch cubes (about 6 cups lightly packed), see Author Notes
6 large eggs
2 cups whole milk
1 1/2 teaspoons Diamond Crystal kosher salt (or 3/4 teaspoon Morton’s kosher salt)
1/4 to 1/2 teaspoons red pepper flakes
1/2 teaspoon dried oregano
1 1/2 ounces sliced pepperoni (about 1/3 cup)
8 ounces part-skim mozzarella, coarsely grated
1/2 cup marinara sauce, plus more to serve
Grated Parmesan or pecorino and fresh basil, to serve (optional)

Instructions

Heat the oven to 350°F. Evenly grease a high-sided 10-inch skillet, 2-quart baking dish, or 9x9-inch brownie pan with olive oil.
Spread the cubed garlic bread on a rimmed sheet pan and bake until lightly toasted, 10 to 12 minutes.
Meanwhile, in a large bowl, whisk the eggs until no streaks of whites remain. Add the milk, salt, red pepper flakes, and oregano and whisk to combine. Add the pepperoni and all but a handful of the shredded mozzarella. Mix with a rubber spatula to combine.
Add the toasted garlic bread and fold into egg mixture until moistened and combined. Scrape the mixture into the prepared pan. Dollop big spoonfuls of marinara on top, garnish with remaining mozzarella.
You can bake right away or, for best results, cover and chill in the refrigerator for up to 24 hours. (If chilling for later, let the strata hang out at room temperature for 20 to 30 minutes before baking.) Bake the strata at 350°F until puffed, golden brown around the edges, and set in the center, about 45 minutes. (If the cheese isn’t brown enough, broil for 2 to 3 minutes until golden.) Garnish with grated Parmesan or pecorino cheese, a drizzle of olive oil, and torn basil if desired. Let cool 10 minutes before serving alongside additional warm marinara sauce.