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(For pan bagnat, bread pudding)

July 7, 2010

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12 thin slices prosciutto or ham

4 yellow, orange, or red bell peppers

2 medium eggplant

4 large tomatoes

6 stems fresh basil

1 pound fresh mozzarella

3 eggs

1 1/2 cups milk

1 cup freshly grated Parmesan

2 tablespoons butter

Salt and pepper

2 focaccia, ciabatta, or other flat, rustic loaves (10- to 15- inches long)

1/4 cup red wine vinegar

2 teaspoons Dijon mustard

1 1/4 cups olive oil

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