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Thursday, June 2, 2011

Parmesan and Roasted Red Pepper Strata

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
8 eggs
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.** 

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