Recipe - Vegetable Cheese Strata

1 One half cup Finelychopped onion
1 cup Finelychopped scallion
Three fourths pound Mushrooms; cut or sliced up thin
3 tablespoon Olive oil
2 Red bell peppers; cut thin
strips
(about 2 cups)
2 Green bell peppers; cut thin
strips
(about 2 cups)
Salt; to taste
Freshlyground black pepper;
to taste
9 cup Italian bread in 1" cubes
(about 1 One half loaves)
2 One half cup Coarselygrated extrasharp
Cheddar
(about 10 ounces)
1 cup Freshlygrated Parmesan
12 lg Eggs
3 One half cup Milk
3 tablespoon Dijonstyle mustard
Tabasco sauce; to taste

In a large skillet cook the onion, the scallion, and the mushrooms in the
oil over moderatelylow heat, stirring, until the onion is softened, add
the bell peppers and salt and pepper to taste, and cook the mixture over
moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the
mushrooms gives off is evaporated and the peppers are tender. Arrange half
the bread cubes in a buttered large shallow (4 1/2quart) baking dish,
spread half the vegetable mixture over them, and sprinkle half the Cheddar
and half the Parmesan over the vegetables. Arrange the remaining bread
cubes over the cheese, top them with the remaining vegetables, and sprinkle
the remaining cheese over the top. In a bowl whisk together the eggs, the
milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg
mixture evenly over the strata, and chill the strata, covered, overnight.
Let the strata stand at room temperature for 15 minutes and bake it in the
middle of a preheated 350 degree oven for 50 minutes to 1 hour, or until it
is puffed and golden and cooked through. This recipe yields 8