Ingredients
10 bacon strips, chopped1 pound Swiss chard, leaves chopped and stems julienned1 large sweet onion, thinly sliced1/2 cup chopped roasted sweet red peppers12 slices white bread, toasted and cubed2 cups smoked Gouda or smoked Gruyere cheese, shredded2 cups Swiss cheese, shredded10 large eggs3-1/2 cups 2% milk2 teaspoons prepared mustard1 teaspoon salt1/2 teaspoon coarsely ground pepper1/2 teaspoon cayenne pepper
Preparation
In a large skillet, cook bacon over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Cook chard stems and onion in reserved drippings over medium heat until tender, about 4 minutes. Add chard leaves and red pepper; cook 2 minutes. Drain.
Lightly grease a 13x9-in. baking dish. Layer with half the bread cubes, half the vegetable mixture and half the cheeses. Repeat layers.
Mix remaining ingredients until well blended. Pour over layers; press down slightly. Sprinkle bacon over top. Cover and refrigerate several hours or overnight.
Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake until puffy, lightly browned and set, about 1 hour.
