Ingredients

• 7 slices sourdough bread, 1/2” thick
• 1 cup onion
• 1 cup raw mushrooms
• 1 cup red bell pepper
• 1 tablespoon unsalted butter
• 15 fresh spinach leaves
• 7 large eggs
• 1/4 cup tarragon vinegar
• 1-3/4 cups half & half creamer
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco® hot sauce
• 1/2 teaspoon black pepper
• 1 ounce shredded sharp cheddar cheese

Preparation

1. Cut bread into cubes. Place on a baking sheet and bake at 225° F for 15 minutes. Turn cubes over and continue baking 15 minutes or until dry and crisp.
2. Dice onion, mushrooms and bell pepper.
3. Melt butter in a small skillet and sauté onion, mushrooms and red peppers.
4. Grease a 9” square baking dish with nonstick cooking spray. Arrange half of the bread cubes in a single layer in the dish and sprinkle with half of the vegetable mixture. Arrange spinach leaves on top.
5. Form a second layer with remaining bread and vegetables on top.
6. Whisk together eggs, vinegar, half & half creamer, Worcestershire sauce, hot sauce and black pepper. Pour evenly over the bread.
7. Cover surface with plastic wrap and refrigerate at least 1 hour or overnight.
8. Allow strata to stand at room temperature for 20 minutes.
9. Pre-heat oven to 325° F. Remove plastic wrap and bake 50 minutes.
10. Remove from oven and sprinkle cheddar cheese over the top. Cook for an additional 10 minutes or until a knife inserted near the center comes out clean.
11. Cut into 9 servings and serve hot.

Helpful hints

• Look for a rustic-style artisan white bread or a sourdough round loaf. Slice 1/2 inch thick. Compare breads and select the lower sodium choice.
• Look for half and half without "phos" in the ingredient list, this would indicate a phosphate additive, which should be avoided.