Vegetable Strata

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1 loaf (12 oz.) day-old French bread
3 tbsp unsalted butter
2 tbsp canola oil
1 medium white onion, chopped
1 red pepper, seeded and chopped
1 1/2 cups sliced mushrooms
10 eggs
2 cups milk
11 tsp salt
1/4 tsp white pepper
1 can (13 oz.) artichoke hearts, sliced
1 1/2 cups shredded Monterey Jack, divided
1/4 cup grated Parmesan cheese

Spray 13" x 9" x 2" glass baking dish with cooking spray. Slice bread in half lengthwise; butter and cut into cubes. In nonstick skillet heat oil over medium-high heat. Add onion, red pepper and mushrooms; saute 4-5 min. In bowl combine eggs, milk, salt  and pepper. To assemble, place bread in single layer in baking dish. Top with vegetables, artichokes and half the Monterey
Jack cheese. Pour egg mixture over; top with remaining Monterey Jack and Parmesan cheeses.

Cover with plastic wrap; refrigerate several hours or overnight. Heat oven to 350°F. Bake, uncovered, 50-60 min. Let stand 10 min. before cutting.

Serves 12

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