Vegetable and Sourdough Strata

Ingredients

• 30g butter
• 1 red capsicum, cut into 2cm pieces
• 1 red onion, sliced
• 100g baby spinach
• ¼ cup roughly chopped basil
• ¼ cup roughly chopped parsley
• Salt and freshly ground black pepper, to taste
• 5 slices sourdough bread, each cut into 9 squares
• 125g PHILADELPHIA Block Cream Cheese, cut into 1cm  cubes
• 5 eggs
• 2 cups milk
• 1 tablespoon Dijon mustard
• ½ cup grated tasty cheese

Method

• MELT the butter in a large frypan and sauté the capsicum and onion for 5 minutes or until soft. Add the spinach and cook until wilted, stir through herbs and season.
• ARRANGE half the bread in the base of a greased 2 litre baking dish. Top with vegetable mixture and the PHILLY. Cover with remaining bread.
• BEAT together the eggs, milk and mustard, then pour over bread. Top with cheese and bake in a moderate oven 180 deg C for 50 minutes or until set. Stand for 5 minutes before serving.