(Yield: 24 servings)
18 cups cubed day-old French bread
4 (15.25 ounce) cans whole kernel corn, drained
4 (3.8 ounce) cans sliced black olives, drained
1 pound diced red bell peppers
3/4 pound thinly sliced green onions and tops
12 cups Pearl Original Organic Soymilk
1 1/2 tablespoons salt
fresh salsa, as needed
guacamole, as needed
To make California Strata: Heat oven to 350°F. Spray bottom and sides of 2 full-size hotel pans with cooking spray. Spread 4 1/2 cups bread cubes on bottom of each hotel pan. Combine corn, olives, bell peppers and green onions; spread mixture evenly over bread, dividing it equally between pans. Top vegetables with remaining bread cubes. Whisk together soymilk, eggs and salt, Pour evenly over bread mixture. Let stand 10 minutes or until liquid is absorbed, pressing bread down gently into egg mixture. Bake 1 hour 15 minutes or until knife inserted into center comes out clean. Cut each pan into 12 squares. Serve with guacamole and salsa.
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