Shelly's Recipe

VEGETABLE AND CHEESE STRATA

Category: Breakfast and Brunch

1 1/2 cups onion -- finely chopped
1 cup scallion -- finely chopped
3/4 pound mushroom -- sliced thin
3 tablespoons olive oil
2 red bell pepper -- thinly sliced
2 green bell pepper -- thinly sliced
About 1 1/2 loaves Italian bread cut into 1-inch cubes (9 cups cubes)
2 1/2 cups extra sharp Cheddar -- coarsely grated
1 cup Parmesan cheese -- freshly grated
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon mustard
Tabasco sauce to taste

In a large skillet, cook the onion, scallion, and mushrooms in the oil over moderately low heat, stirring, until the onion is softened. Add the bell peppers and salt and pepper to taste. Cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender.

Arrange half the bread cubes in a buttered large shallow 4 1/2 quart baking dish. Spread half the vegetable mixture over them. Sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheese over the top.

In a bowl, whisk together the eggs, milk, mustard, Tabasco, and salt and pepper to taste. Pour the egg mixture evenly over the strata. Chill the strata, covered, overnight. In the morning, let the strata stand at room temperature for 15 minutes> Bake at 350 for 50 minutes to 1 hour, or until it is puffed and golden and cooked through. Serves 8