Artichoke, Pepper, and Tomato Strata

Makes a 9"x13" Pan

Charlie said, "Can I have this for my birthday?"

3.5 oz sun dried tomatoes
8 c rustic bread, cut in large chunks
1 T olive oil
1 medium red onion, sliced thin
3 cloves garlic, minced
12 oz jar artichoke quarters
12 oz jar roasted red peppers
6 oz can black olives
8 oz fresh mozzarella
1/2 c Parmesan cheese
1 c milk
6 lg eggs
1/2 tsp salt
2 tsp Sriracha chili sauce
1 T lemon juice
6 c fresh spinach

Cover tomatoes in a microwave safe dish with water.  Microwave to boiling.  Let soak.
Saute onions in olive oil a few minutes on medium heat.  Add garlic and artichokes.  Saute a few more minutes.  Mix in bread, olives, and cheeses. Drain tomatoes.  Combine with milk, eggs, salt, chili sauce, and lemon juice.  Puree to cut up tomatoes.  Mix with bread mixture.  Stir in spinach.  Spray a 9" x 13" pan with cooking spray.  Spread into pan.  Bake covered for 30 minutes at 375F.  Uncover and bake 15 minutes longer.