ONION & SWEET PEPPER STRATA

Makes 8 servings

Strata is the plural of stratum, and in some senses can be singular. It may sound pretty complicated, but it basically refers to layering. This breakfast casserole is layered and bound with custard, almost like a savory bread pudding.

The great thing about a strata is that you can make it (and indeed should make it) the night before. Then in the morning, all you have to do is set it out at room temperature to take the chill off and bake it. If you want to add a little heat and make it spicy, you can add cayenne or hot sauce to taste.

2 tablespoons olive oil, plus more for dish

1 medium Vidalia onion, thinly sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

2 garlic cloves, finely chopped

12 thin slices firm white sandwich bread, cut into 1-inch squares

2 ounces freshly grated Parmigiano-Reggiano cheese, divided

6 large eggs, lightly beaten

2½ cups milk

2 sprigs thyme, leaves picked

Coarse salt and freshly ground black pepper

• Oil a 13 x 9 x 2-inch baking dish. Using a large sauté pan over medium heat, add the oil and sauté the onion until golden, about 5 minutes. Add the bell peppers and sauté until tender, about 5 minutes. Add the garlic and sauté until fragrant, 45 to 60 seconds.

• Place half the bread squares in the baking dish and top with half the vegetables. Sprinkle half the Parmigiano-Reggiano cheese over the vegetables and top with the remaining bread and vegetables.

• Whisk together the eggs, milk, and thyme in a medium bowl. Season with salt and pepper. Pour over the bread and vegetables. Cover and refrigerate the strata at least 3 and up to 12 hours.

• Preheat the oven to 375°F. Let the strata stand at room temperature for 20 minutes. Sprinkle the remaining Parmigiano-Reggiano cheese over the strata and bake until puffed and golden brown around the edges, about 50 minutes. Remove to a rack to cool slightly. Serve immediately.

[ SEE PHOTO ON PAGE 16 ]