THE DAY BEFORE SERVING THE STRATA:

Cup of Yum
1. Heat a large, heavy skillet over medium high heat. When the skillet is hot, add the chopped bacon and cook until crispy. Transfer the bacon to a dish lined with paper towels to soak up excess grease. Discard all but one tablespoon of the bacon grease.
2. Add the mushrooms to the skillet and a pinch of salt. Cook, stirring occasionally until the mushrooms give up their liquid and begin to brown.
3. In a large bowl, combine the cubed bread, bacon, mushrooms and caramelized onions. The caramelized onions may stick together, so with your fingers spread them apart and toss the mixture so that everything is evenly combined.
4. Add the parsley and 1 ½ cups of the cheese and toss again to distribute the ingredients evenly.
5. Spray a 2 quart casserole with vegetable spray. Transfer the bread mixture to the casserole and spread evenly.
6. In a small bowl, whisk together the eggs, milk, kosher salt, white pepepr, cayenne pepper, dry mustard, dried thyme and onion powder. Pour the egg mixure evenly over the strata. Cover with plastic wrap and refrigerate several hours or overnight.
7. Remove the casserole from the refrigerator about half an hour before you bake it to take the chill away. Sprinkle with the remaining cheese.
8. Preheat the oven to 350°. When the oven has heated, place the casserole in the center of the oven and bake for 45 minutes to an hour, or until the center has cooked through and the top of the casserole is golden and puffed.
9. Remove from the oven and let rest for 10 minutes before serving.