Red Pepper and Red Onion with Goat Cheese Strata

Today I was privileged to have friends visiting from Catalina Island for brunch.  My photo is Roshan, Shradha with their new son Mantra.  Mantra is such a happy baby.  

Red Pepper and Red Onion with 
Coat Cheese Strata

I served this strata with rave reviews.  My only suggestion to anyone making this tasty dish is to use stale bread (not fresh).  You need the bread dry enough to absorb the egg-milk mixture. 

Ingredients:

2 tablespoons olive oil, plus additional for brushing baking dish.

8 eggs

1 cup 2% milk

1/4 cup grated Parmesan cheese

3/4 teaspoon Kosher salt, divided

1/2 teaspoon black pepper, divided

8 ounces whole wheat baguette, preferably day old or more, cut into 1 inch cubes.

1 large red bell pepper, thinly sliced

1 onion thinly sliced

1/2 teaspoon chopped fresh thyme or (1/4 teaspoon dried)  

1/2 cup goat cheese, crumbled

Fresh thyme sprigs for garnish

Directions:

Brush a 9" x 9" baking dish with oil.  

In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each of salt and pepper.  Add bread; toss until coated; transfer to baking dish and let set.  

Heat oven to 400 F.  

In a large non stick skillet, heat 2 tablespoons oil over medium-high heat.  Saute bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until onion begins to brown, 10 minutes. 

 Add bell pepper mixture to baking dish, spread evenly over bread mixture; dot with goat cheese.  

Bake until top is puffed and browned and center is firm, 25 minutes.  Let rest 5 minutes.  Garnish with thyme if desired.