Smoky Roasted Red Pepper Strata

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Serves 8

Cooking Time 3 to 4 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: This hearty strata makes a satisfying brunch or casual supper for a crowd. We found that the key to producing a strata with a great texture—one in which the bread didn’t turn to mush as it absorbed the eggy custard—was using stale baguette pieces. Rather than simply stir the filling ingredients together, we layered them with the bread before pouring the custard over the top; this ensured big flavor in every bite. We liked Monterey Jack for its mild, cheesy flavor. Roasted red peppers offered sweetness, and scallions ensured a slightly pungent bite. Adding chipotle chiles to the custard lent smokiness and a subtle heat. To prevent uneven cooking or browning on one side, we placed a foil collar in the slow cooker before assembling the strata. Click here for more information on making a foil collar. Don’t let this strata cook longer than 4 hours or it will become dried out and rubbery. See the sidebar that follows the recipe.

1	(18-inch) stale baguette, cut into 1-inch pieces
2	cups shredded Monterey Jack cheese
1	cup jarred roasted red peppers, patted dry and chopped
6	scallions, sliced thin
12	large eggs
2½	cups whole milk
2	tablespoons minced chipotle chile
½	teaspoon salt
¼	teaspoon pepper

1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray. Spread half of bread in prepared slow cooker and sprinkle with 1 cup Monterey Jack, half of roasted red peppers, and one-third of scallions. Spread remaining bread in slow cooker and top with remaining 1 cup Monterey Jack, remaining roasted red peppers, and half of remaining scallions. Whisk eggs, milk, chipotle, salt, and pepper together in bowl, then pour mixture evenly over bread. Press gently on bread to submerge. Cover and cook until center of strata is set, 3 to 4 hours on low.

2. Let strata cool for 20 minutes. Sprinkle with remaining scallions and serve.