Asparagus, Sun-Dried Tomato and Mushroom Strata

A strata is essentially a savoury bread pudding usually served for breakfast, brunch or lunch. Since Adam comes home from the gym on Saturdays ravenous and eats a huge second breakfast, and because my parents stayed with us this weekend, I whipped this up to have on hand. My version is dairy-free since Adam hates cheese and is lactose-intolerant, but I am sure it would be spectacular with some cheese sprinkled in.
By the time I snapped a photo, it was half eaten...

6 eggs
2.5 cups plain, unsweetened non-dairy (or dairy) milk (I used almond)
1 tbls dijon mustard
2 tsp Costco Rustic Tuscan seasoning (or 1 tsp Italian seasoning)
Salt and pepper, to taste

1 lb asparagus, cut into 1 inch pieces, lightly steamed or blanched
1 cup sundried tomatoes in oil, chopped
1 cup marinated mushrooms

1-675g loaf of whole grain bread, cubed

In a large bowl, whisk together eggs with milk and seasonings. Add veggies and bread and stir well until everything is combined. Let sit in the fridge for at least 20 minutes, or overnight. Remove from fridge and scrape into well-greased 9x13 baking pan or Corningware. Cover with foil. Bake at 400F covered for 30 minutes. Remove foil and bake for another 10-15 minutes, until top begins to lightly brown. Remove from oven and serve warm. Leftovers freeze well. Reheat in oven before serving.

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