Crab and Roasted Red Pepper Strata

Ingredients

• 8 cups unseasoned bread cubes french crustless
• 3 tablespoons butter 
• 0.5 cup celery chopped
• 1 pound crab meat fresh
• 6 large eggs 
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 1  garlic clove minced
• 2  spring onion chopped
• 0.8 teaspoon pepper black
• 2 cups half and half 
• 1 cup onion chopped
• 0.5 cup parmesan cheese freshly grated
• 1 cup roasted peppers red drained chopped
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• cake form

Directions

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