Crab and Roasted Red Pepper Strata

• 6 large eggs
• 2 cups half and half
• 3 tablespoons butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 cup chopped drained roasted red peppers from jar
• 1 garlic clove, minced
• 2 green onions, chopped
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1 pound fresh crabmeat
• 8 cups 1-inch bread cubes from crustless French bread
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan cheese

1. Butter 10-inch-diameter cake pan with 2-inch-high sides.
2. Whisk eggs and half and half in medium bowl to blend.
3. Melt butter in heavy large skillet over medium-high heat.
4. Add onion and celery; saute until soft, about 5 minutes.
5. Add peppers and garlic; saute 2 minutes.
6. Remove from heat.
7. Stir in green onions, parsley and thyme.
8. Transfer mixture to large bowl.
9. Add crab and bread cubes and toss to combine.
10. Add egg mixture, salt, and pepper; mix until well combined.
11. Transfer to prepared baking dish.
12. Let stand 30 minutes or cover and refrigerate overnight.
13. Preheat oven to 350F.
14. Sprinkle strata with cheese.
15. Bake until brown and puffed, about 1 hour.
16. Cool on rack 30 minutes (center will fall).
17. Using sharp knife, cut around edge to loosen.
18. Cut into wedges and serve.

eggs, butter, onion, celery, red peppers, garlic, green onions, parsley, thyme, fresh crabmeat, bread, salt, ground black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/crab-and-roasted-red-pepper-strata-105672 (may not work)