Assemble this vegetable strata several hours prior to baking. An excellent dish for brunch or supper.

Variable Vegetable Strata

6 slices day-old bread
1 to 2 cups chopped cooked vegetables, your choice
1/2 cup (2 ounces) shredded cheddar cheese
6 large eggs
1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon prepared mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon pepper

1. Grease a 8 x 8 x 2-inch (or 2-quart rectangular) baking dish. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle with remaining cubes.
2. In medium bowl, beat together eggs, soup, milk and seasonings. Pour over bread-vegetable mixture. Cover. Refrigerate several hours or overnight.
3. Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.

Makes 4 servings.

Recipe and photograph provided courtesy of the American Egg Board.