Roasted Pepper and Sourdough Brunch Casserole

Jarred roasted peppers make preparation a snap by eliminating the need to char and peel fresh peppers.

Makes 8 servings

3	cups sourdough bread cubes
1	jar (12 ounces) roasted red pepper strips, drained
1	cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1	cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1	cup fat-free cottage cheese
12	ounces cholesterol-free egg substitute
1	cup fat-free (skim) milk
1/4	cup chopped fresh cilantro
1/4	teaspoon black pepper

Spray 11X7-inch baking dish with nonstick cooking spray. Place bread cubes in dish. Arrange roasted peppers evenly over bread cubes. Sprinkle Cheddar and Monterey Jack cheeses over peppers.
Place cottage cheese in food processor or blender; process until smooth. Add egg substitute; process 10 seconds. Combine cottage cheese mixture and milk in small bowl; pour over ingredients in baking dish. Sprinkle with cilantro and black pepper. Cover; refrigerate 4 to 12 hours.
Preheat oven to 375°F. Bake, uncovered, 40 minutes or until hot and bubbly and golden brown on top.