Holiday Breakfast Strata

1 loaf sourdough French bread

8 large eggs

1 1/2 cups milk

1 tsp. kosher salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 1/2 cups green olives, halved

3/4 cup sun-dried tomatoes, chopped

16 oz. frozen broccoli florets

1 cup shredded parmesan cheese

1. Lightly grease 9x13” baking dish and set aside.
2. Cut sourdough bread into 1-inch cubes, and arrange evenly in the greased baking dish.
3. Arrange broccoli florets evenly over bread cubes, followed by the halved green olives, and then the sun-dried tomatoes.
4. Crack eggs into a large bowl, and whisk with milk, salt, pepper, and garlic powder until eggs are beaten and incorporated. Pour the egg mixture evenly over the bread and vegetables.
5. Scatter parmesan cheese evenly over the top of the casserole.
6. Cover the casserole tightly with food wrap, and refrigerate overnight.
7. When ready to bake the casserole, remove it from the refrigerator and let it come to room temperature (about one hour). Preheat oven to 350 degrees F.
8. Bake casserole for 40-45 minutes, until bread feels firm. Let stand about 5 minutes before serving.