Sarasota'S Spinach And Shrimp Strata - cooking recipe

Ingredients

12 slices French bread, don't use baguettes, use French bread (1/2-inch)
1 lb medium shrimp, precooked (I just asked my seafood guy at the grocery store to steam mine, they don't charge)
1 (1 lb) package frozen chopped spinach, drained well
1 medium onion, cut in quarters and thin sliced
1 large tomatoes, thin sliced in 6-8 slices
1 (7 ounce) jar roasted red peppers (I just rough cut with my kitchen shears)
1/2 cup pesto sauce (store bought)
8 ounces shredded gouda cheese
8 eggs
2 cups milk (no cream)
salt
pepper

Preparation

Base -- Spray a 13x9\" pan with Pam or a non stick spray. Arrange the slices of bread on the bottom, and make sure to cover the entire bottom. Cut smaller pieces to fill in the empty spaces.
Strata -- Spread the pesto over the bread making sure to coat everything, and then cover with 1/2 the cheese, 1 cup. Layer with the shrimp, spinach, red peppers, onion and finish with the remaining 1 cup of the cheese.
Egg -- Mix the eggs, milk, salt and pepper well and pour over the casserole. Cover with plastic wrap or foil and refrigerate over night. Eight (8) hours is required, but don't let it cover over 12 hours.
Bake -- Remove from the refrigerator and let it warm up a bit so It isn't ice cold. Cover with foil if not already and bake in a 350 degree oven, middle rack for 30 minutes. Remove and arrange the tomatoes slices on the casserole and continue to bake covered for another 15-20 minutes (45 min) is the right time for my oven, but just check by inserting a knife in the center. When it comes out clean it is done.
If you want - you can put the dish under the broiler for just 3-4 minutes to broil the tomatoes, but I don't mind if they aren't browned. It is a nice texture to me to have the fresh tomatoes on the top.
Serve -- Make sure to let the strata set 15 minutes before serving. ENJOY!
Prep time includes the overnight rest.