Brunch Strata

Tim made an amazing Strata for brunch on Sunday for company.  It was delicious.  All we have done is eat this weekend!

1 1/2 cups finely chopped onion
1 cup finely chopped scallion
2 large tomatoes - seeds removed
3 tablespoons olive oil
3 zucchini
1 pound bacon
Enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
1 cup freshly grated Parmesan
12 large eggs
3 1/2 cups milk
3 tablespoons Dijon-style mustard
Tabasco to taste


In a large skillet cook the onion, the scallion, tomatoes and zucchini in the oil over moderately low heat, stirring, until the onion is softened. Salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheese, top them with the remaining vegetables, and sprinkle the remaining cheese over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt & pepper to taste, pour the egg mixture evenly over the strata. Let the strata stand for 15 minutes and bake it in the middle of a preheated 350 F oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.