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Mozzarella and Pesto Strata




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 16 slices (3/4 inch thick) French bread (1/2-pound loaf)
  
• 1/2 cup pesto
  
• 1/2 cup sliced ripe olives
  
• 1 cup roasted red bell peppers (from 12-ounce jar), drained and sliced
  
• 2 cups shredded mozzarella cheese (8 ounces)
  
• 8 eggs
  
• 2 cups milk
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 2 tablespoons freshly shredded Parmesan cheese
  






Instructions



1. Spray rectangular baking dish, 12x9x2 inches, with cooking spray. Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with olives, bell peppers and mozzarella cheese.
   
2. Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
   
3. Heat oven to 325. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.
   






Final Comments


8 servigs.