Debbie Mosimann's Spring Strata

5 cups day-old French bread, cubed
4 cups (about 2 pounds) asparagus spears, sliced in 1-inch diagonal slices
Water, to cook asparagus
1 cup roasted red peppers, diced
2 cups fresh spinach leaves, cleaned and stems discarded
2 large spring onions, sliced in thin rings
1/2 pound Gruyere cheese, grated
6 eggs
2 cups milk
1/2 cup Greek-style yogurt or ricotta
1/4 cup parsley, chopped
salt and pepper, to taste
1 tablespoon grainy mustard
3 tablespoons dried bread crumbs
2 tablespoons Parmesan cheese
2 tablespoons sesame seeds, black and white
3 tablespoons melted butter

Prepare a 9 x 13-inch baking dish with nonstick cooking spray.
Cook the asparagus just until tender. Drain.
Layer half of the cubed bread, cooked asparagus, red peppers, spinach and onions alternately, followed by the second half of the bread cubes, cooked asparagus, red peppers, onions and Gruyere cheese.
Blend the eggs, milk, yogurt, parsley, salt, pepper and mustard. Pour over the layered bread and veggies. Sprinkle the top with the bread crumbs, Parmesan cheese and sesame seeds.
Drizzle with the butter. Refrigerate overnight.
Next day, remove the strata from the refrigerator and allow to stand for 10 to 15 minutes.

Recipe Summary:
Yield: Serves 8
Cook Time: Preheat the oven to 350 degrees. Bake for 45 to 55 minutes or until golden brown on top.

Recipe Provided By:
Swiss Woods B&B Inn
Lititz, PA

Lititz Bed and Breakfast Inns