Large Vegetable And Cheese Strata

Ingredients

• Servings: 12
• 1 1/2 cups onions, finely chopped
• 1 cup scallion, finely chopped
• 3/4 lb mushroom, sliced thin
• 4 tablespoons olive oil
• 2 red bell peppers, cut into thin strips (about 2 cups)
• 2 green bell peppers, cut into thin strips (about 2 cups)
• 9 cups italian bread, cut into 1-inch cubes, crusts trimmed (about 1 1/2 loaves)
• 2 1/2 cups extra-sharp cheddar cheese, coarsely grated (10-12 ounces)
• 1 cup parmesan cheese, freshly grated
• 12 large eggs
• 3 1/2 cups milk
• 3 tablespoons dijon-style mustard
• tabasco sauce

Recipe

• 1 assembly. in a large skillet saute the onion, scallion, and mushrooms in 2 tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated.
• 2 in another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.
• 3 combine vegetables and season.
• 4 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.
• 5 arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
• 6 in a bowl whisk together the eggs, the milk, the mustard, the tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata.
• 7 cover and chill the strata, overnight. let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°f. oven for at least 1 hour, or until it is puffed and golden and cooked through.