The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier.
Cooking Light NOVEMBER 2006
Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
Preheat oven to 350°.
Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.
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