from: Pam Jacoby

Artichoke and Olive Strata

8-10 slices firm white bread
2 Cups shredded Jack cheese
1/3 Cup drained and chopped oil-packed sun-dried tomatoes
1/2 Cup drained and chopped canned artichokes
2-1/4oz Can sliced ripe olives, well drained
1/3 Cup chopped fresh basil
5 large eggs
2-1/2 Cups milk
2-3 tsp Dijon mustard
1/2 tsp garlic pepper

Line bottom of 8x11in pan (greased with butter or nonstick vegetable spray) with 1/2 of bread slices, trimming to fit.

Sprinkle 1/2 of cheese over bread and layer tomatoes, artichokes, olives, and basil.

Repeat layers.

Beat together eggs, milk, mustard, and garlic pepper.

Pour over layers.

Cover and refrigerate 5 hours or overnight.

Bake uncovered in preheated 350 oven about 50 minutes, or until set.

Cool 5 minutes.

Serves 6.