1 small crusty baguette (30cm long), cut into 1 ½ cm slices
145g tub antipasto mix, drained (See Tip)
½ cup shredded parmesan
Arrange bread slices, overlapping slightly, over the base of an 18.5cm x 27cm rectangular ovenproof dish (7-cup capacity). Scatter over antipasto mix. Sprinkle with parmesan.
Whisk eggs in a large jug. Season with salt and pepper. Pour over bread. Stand for about 20 minutes to soak.
Cook, uncovered, in a moderate oven (180C) for about 25 to 30 minutes, or until eggs are set and top is golden. Remove. Stand for 5 minutes.
Serve warm with rocket leaves or a leafy salad (optional).