A Brightly Colored Brunch

The terrible irony of my Christmas was that I got a stomach virus and couldn't eat the traditional brunch. Luckily, however, by the time I could eat again the leftovers of this fabulous morning starter (which had taken me 10 min to prep on xmas eve) were still there. It's inspired by a dish that used to be my favorite at Bloomington's Encore Cafe, which placed the same main ingredients between phyllo layers, building into a 6-in tall pie. I've tried that too, but making a bread pudding is a lot easier than making a phyllo pie, and it adds some egg for an especially breakfasty food. The colors are, of course, ideal for Christmas, and the ingredients are appropriate to source in the winter.

STRATOSPHERICALLY STUPENDOUS STRATA

- Slice small or cube enough stale bread of a spongey farmer's loaf variety to line the bottom of your casserole dish. (I try to slice the bread an hour ahead or in the morning and leave it out to get nice and stale).

- Food process 1 bunch fresh spinach, or chop fine.

- Chop up 1/2 cup roasted red peppers (go ahead and use more if you can afford 'em).

- Grate 1 cup smoked gouda cheese.

- Mix up the last 3 ingredients and spread over the stale bread in the casserole dish.

- Optionally, if you like crunching on them in a dish, sprinkle a few whole peppercorns over.

- Beat together 3 eggs, 1 1/2 c. milk, 1/2 tsp. dry mustard or 1 tsp mustard, and 1/4 tsp. salt. Pour that over the casserole.

- Refrigerate for at least an hour. Overnight is fine, and one reason this is a great brunch dish.

- Bake at 350 for 40-50 min, until puffy and brown. Let cool/set a few min. before serving.