Crab and Roasted Red Pepper Strata
- 6 large eggs
- 2 cups half and half
- 3 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 cup chopped drained roasted red peppers from jar
- 1 garlic clove minced
- 2 green onions chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 pound fresh crabmeat
- 8 cups 1-inch bread cubes from crustless French bread
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/2 cup freshly grated Parmesan cheese
Butter 10-inch-diameter cake pan with 2-inch-high sides. Whisk eggs and half and half in medium bowl to blend.
Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until soft, about 5 minutes. Add peppers and garlic; sauté 2 minutes. Remove from heat. Stir in green onions, parsley and thyme.
Transfer mixture to large bowl. Add crab and bread cubes and toss to combine. Add egg mixture, salt, and pepper; mix until well combined.
Transfer to prepared baking dish. Let stand 30 minutes or cover and refrigerate overnight.
Preheat oven to 350°F. Sprinkle strata with cheese. Bake until brown and puffed, about 1 hour.
Cool on rack 30 minutes (center will fall). Using sharp knife, cut around edge to loosen. Cut into wedges and serve.