¾ cup milk
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¾ cup half-and-half
½ teaspoon salt
½ teaspoon dried oregano
1/8 teaspoon white pepper
3 slices white sandwich bread, cubed
1 cup crumbled feta cheese
1 cup chopped frozen spinach, thawed and drained
1 cup roasted red peppers, diced
Coat a 9-by-13-inch baking dish with cooking spray.
In a medium bowl, whisk together the eggs, milk, half-and-half, salt, oregano and white pepper.
In the prepared baking dish, layer half each of the bread, cheese, spinach and red peppers, then repeat using the remaining ingredients to create a second layer of each. Pour the egg mixture evenly over the layers, gently pressing with a fork to make sure all of the ingredients are submerged.
Cover the baking dish with foil, crimping the edges tight. Refrigerate for at least an hour, or up to overnight (longer is better).
When ready to cook, heat the oven to 350 degrees. Uncover and bake the strata for 1 hour, or until puffy and a knife inserted at the center comes out clean.
Deborah Pankey, Daily Herald; inspired by Elizabeth Karmel