strata with spinach and peppers

My sister got a great cookbook a few years ago, The New York Times Country Weekend Cookbook, which has become a valuable resource during all of the weekends I've been spending up in Dutchess County.  I recently tried a recipe for "overnight strata with spinach and peppers" for Sunday brunch and it was a big hit. And super impressive looking since it got quite inflated in the oven. I used all of the leftover basil and pine nuts to make pesto.

As the name suggests, the overnight strata, (think a savory Italian bread pudding), is supposed to be assembled the night before. But I was too tired to cook on Saturday night and assembled the entire thing on Sunday morning. Also, the original recipe called for 1 entire pound of brie cheese, which seemed far too decadent, so my version has less, but by all means you should go full cheese if you're up for it.

Here's the recipe:

1 large onion, peeled and thinly sliced
2 tablespoons extra virgin olive oil, plus extra for pan
1 each: red, yellow, and orange bell peppers, seeded, cored, and chopped
1 large loaf of challah, brioche, or egg-based bread
2 small bunches spinach, washed, chopped, and stems removed (pre-washed baby spinach would probably be easier)
1/2 cup pine nuts, toasted
1 cup julienned basil leaves
8 eggs
1 quart milk
2 cloves garlic, peeled
1 teaspoon grated nutmeg
8 oz brie, sliced
2 cups shredded fresh mozzarella cheese
salt and pepper

1) Preheat oven to 350 degrees.

2) Heat olive oil in a large pan and cook onions and peppers until softened. Add spinach leaves and cook until spinach has wilted down completely. Season with salt and pepper.

3) Blend the eggs, milk and garlic, and nutmeg in a blender. Season with salt and pepper.

4) Oil a large baking dish. Slice challah into 3/4" slices and arrange half of it into the bottom of the baking dish. Distribute half the onion, pepper, and spinach mixture onto the top of the bread, top with half the pine nuts, and pour over half of the egg mixture, pressing in the bread so it absorbs the liquid.  Top with half of the shredded mozzarella and sliced brie. Repeat with the remaining bread, vegetables, pine nuts, egg mixture, and cheese.

5) Place baking dish on foil lined baking sheet (in case of overflow) and bake for ~60 minutes, or until bubbling and cooked through. Cool slightly before cutting.