Artichoke and Olive Strata (overnight)
rec.food.cooking/Pam Jacoby
Serves 6

8–10 slices firm white bread
2 cups shredded Jack cheese
1/3 cup drained and chopped oil-packed sun-dried tomatoes
1/2 cup drained and chopped canned artichokes
1 (2 1/4 oz) can sliced ripe olives, well drained
1/3 cup chopped fresh basil
5 large eggs
2 1/2 cups milk
2–3 tsp Dijon mustard
1/2 tsp garlic pepper

Line bottom of 8x11-inch pan (greased with butter or nonstick vegetable spray) with half of bread slices, trimming to fit. Sprinkle half of cheese over bread and layer tomatoes, artichokes, olives, and basil. Repeat layers.

Beat together eggs, milk, mustard, and garlic pepper. Pour over layers. Cover and refrigerate 5 hours or overnight.

Bake uncovered in preheated 350F oven about 50 minutes or until set. Cool 5 minutes.