1 loaf French bread, cut into 1/2-inch thick slices
15 oz roasted red peppers, drained and chopped (I didn't drain them and I didn't chop them - they already came chopped into pieces)
1 cup Parmesan cheese
3 cups shredded mozzarella cheese
3/4 cup fat free milk
7 oz prepared pesto
2 tsp minced garlic
3/4 tsp salt
Prepare 8 hours before and chill for at least 8 hours before baking.
Grease a 13x9 inch baking dish. Arrange half the bread in a single layer on the bottom. Top bread with half of red peppers, 1/2 cup Parmesan and half the mozzarella. Repeat layer with remaining bread, peppers and cheeses.
Combine eggs, milk, pesto, garlic and salt in medium bowl; whisk to combine. Pour egg mixture evenly over strata. Cover and refrigerate for at least 8 hours.
Preheat oven to 375. Bake, uncovered, 30 minutes or until hot and bubbly and egg is cooked.
**Started reading Daisy Miller for class. Still on the first page.**