Sourdough-Pumpkin Strata

Ingredients

• 4.5 ounce chiles green divided drained chopped canned
• 15 ounce pumpkin canned
• 0.5 teaspoon rubbed sage dried
• 0.5 teaspoon thyme leaves dried
• 2 large eggs 
• 1.7 cups milk fat-free
• 0.3 teaspoon coarsely ground pepper black
• 0.5 cup onion divided chopped
• 0.3 teaspoon salt 
• 6 ounces sharp cheddar cheese shredded divided reduced-fat
• 7.5 inch sourdough bread french ()

Equipment

• oven
• knife
• blender
• plastic wrap

Directions

1. Arrange 2 bread slices in a single layer in a 2-quart souffl dish coated with cooking spray.
2. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.
3. Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth.
4. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.
5. Preheat oven to 35
6. Uncover; sprinkle strata with pumpkin seeds, if desired.
7. Bake at 350 for 1 hour and 5 minutes or until a knife inserted in center comes out clean.
8. Let stand 10 minutes before serving.