Easy Strata with Roasted Red and Green Peppers
If you refrigerate the strata make sure you allow extra baking time.
1 quart half and half
1 dozen eggs
1 teaspoon salt and several freshly ground black peppers
1 good baguette (scant 1 pound) cut into 1/2 inch thick slice
1/2 cup diced roasted red pepper from a jar
1/2 cup diced green chiles from 4.5-ounce can
12 ounces pepper jack cheese, grated (about 3 cups)
1/2 cup thin-sliced scallions (about 3 medium)
Whisk half and half, eggs, salt and pepper to taste until smooth.
Spray a 13-by 9-inch Pyrex or ceramic baking dish with vegetable cooking
spray. Line pan bottom with half the bread slices. Scatter half the peppers over the bread, then sprinkle with half the cheese and scallions. Pour a couple of cups of the egg mixture over the topped bread. Make another layer with remaining bread, peppers, cheese and scallions. Slowly pour remaining egg mixture over bread. Press on bread to make sure it absorbs milk mixture. Let sit for about 15 minutes before baking. (Can be covered and refrigerated up to 2 days.)
Adjust oven rack to middle position and heat oven to 325 degrees. Bake until custard is just set, 50 minutes to 1 hour. Without adjusting oven rack, turn on broiler; broil until strata is spotty brown and puffy, about 5 minutes longer.
Remove from oven, let stand for 8 to 10 minutes, and then serve.