Bitsy's Kitchen
Vegetable and Cheese Strata
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
Italian bread cut into 1" cube to measure 9 cups, about 1 1/2 loaves
2 1/2 cups sharp Cheddar, grated
1 cup Parmesan cheese, grated
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon mustard
Tabasco sauce to taste
In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and 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, and 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 eggs, milk, mustard, Tabasco, and salt and pepper to taste. Pour the egg mixture evenly over the strata, and chill the strata, covered, overnight.
Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350° F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cook through.