Asparagus & Crab Strata



	Asparagus & Crab Strata seafood, brunch 12 slices white bread, cubed 1 1/2 cup shredded cheddar cheese(6oz) 9 oz pkg.frozen asparagus cuts, 1 thawed and well drained 6 oz cooked crab meat, flaked 2 1/2 cup skim milk 2 cup eggbeaters 3 tablespoon chopped fresh parsley 1 teaspoon paprika 1/2 teaspoon ground white pepper Preheat oven to 325 degrees F. Spray a 13x9x2-inch (3qt) baking dish with a non-fat spray. Place half of the bread cubes in greased baking dish; top with cheese, asparagus, crab meat and remaining bread cubes. In a large bowl, combine milk, eggbeaters, parsley, salt, paprika and pepper; blending well. Pour egg mixture evenly over bread; let stand 10-15 minutes. At this point the recipe can be refrigerated covered with plastic wrap for several hours or overnight. When ready to bake, uncover and bake for 55-65 minutes or until a knife inserted in center comes out clean. Nutritional analysis per serving: 240.1 cal; 8.3 grams total fat; 4.0 grams saturated fat; 20.6 grams protein; 20.2 grams carbo; 129 milligrams chol; 435 milligrams sodium