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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Assemble this strata the night before, and keep it in the refrigerator until ready to bake. Ingredients:
6 (1 1/4-inch) slices sourdough french bread (about 7 1/2 ounces) |
cooking spray |
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided |
1/2 cup chopped onion, divided |
1 (4.5-ounce) can chopped green chiles, drained and divided |
1 2/3 cups fat-free milk |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1 (15-ounce) can pumpkin |
2 large eggs |
2 tablespoons shelled pumpkin seeds (optional) |
Directions:
1. Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.
2. Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.
3. Preheat oven to 350°.
4. Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
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