Updating "Crab Breakfast Strata"

Since I wrote this recipe I went dairy, soy & nightshade free, so here is my new version...will have a pic tonight.

Crab Breakfast Strata
Gluten, Soy, Dairy & Nightshade Free

7 slices your favorite gluten-free bread
1 can artichoke hearts, in brine, in quarters (drained well)
1/3 cup chopped red onion
1/3 cup chopped spinach
1/3 cup sliced button mushrooms
8 ounces fresh crabmeat
5 large eggs
1 can coconut milk
1 1/2 cups organic chicken broth
1 tb dijon mustard
1/4 ts sage
1/4 ts thyme
salt & pepper

Butter an 8 x 12-inch glass baking dish.

Cut bread into 1"cubes and layer across the bottom of baking dish.

In a large bowl mix together coconut milk, chicken broth, thyme, sage, and dijon mustard until blended. Set aside.

In another mixing bowl, spoon in crabmeat, red onion, chopped spinach, artichoke hearts, sliced mushrooms, over the layer of bread cubes. Add remaining bread cubes.

Pour egg/milk mixture evenly over bread & crabmeat mixture gently. Salt & pepper a little.

Cover with plastic or aluminum wrap; refrigerate overnight. Remove the next day and preheat oven to 350 degrees.

Bake 45 min to 1 hour or a little more until a knife inserted in center comes out clean.

I am going to have mine with salad with raspberry vinaigrette. :)

Enjoy!
lovelove
C