Breakfast / Brunch Strata
This is ultimately a formula based on a the proportion of milk to egg, which is then poured over bread. It is ultimately, something of a baked, stuffed French toast casserole, and can be varied quite infinitely depending on the type of cheese, veggies, or meat that you have on hand. The recipe has been around for a long time, often called such ridiculous names as "Wife Saver" or "Easy Christmas Casserole" - probably due to the fact that all the work is done the night before. An hour before you want to serve it, pop it into a pre-heated oven, and then head for the shower, or pour yourself a coffee. For a special, yet no-stress morning meal - such as Christmas morning - it fits the bill perfectly, but it can be jazzed up enough to be served as part of a smart brunch.
Serves 4 | |
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4 eggs, beaten 1 1/3 cups 1% milk pinch powdered mustard seed 1/2 teaspoon salt Black pepper, to taste 1 dash Tabasco pepper sauce 1 dash Worcestershire sauce 2 - 3 cups grated cheese (your choice) Bread - enough to cover an 8 inch square pan in two layers butter, for the bread 2 - 3 cups of filling |
Filling ideas Sauté any combination of the following:
Mushrooms Onions Bell Peppers caramelized fennel slices finely diced ham sliced sausage
To add extra zip to your filling add a little dried oregano, fennel seed, basil or fresh parsley when you sauté them. |
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Spritz an 8" square baking dish (Pyrex is good) with canola oil, or butter
very lightly. Cut the crusts from the bread and discard or set aside to make breadcrumbs for some other dish. Lightly butter one side of the bread (about ten slices, depending on the size and shape of your loaf - but you can cut and butter as you go), and fit one layer of bread slices into the pan, buttered side up. Add 1 1/2 cups of filling and 1 cup of cheese, sprinkling evenly over the surface of the bread. Fit the next layer of bread slices into the pan, buttered side down. Top with remaining filling and cheese, and sprinkle with fresh herbs, if you like. In a blender, food processor, or bowl with whisk, blend the eggs and milk until smooth. Add a pinch of powdered mustard seed, a shot or two of Tabasco or other hot pepper sauce, a shot of Worcestershire sauce, a half-teaspoon of salt and a good grinding of black pepper. Blend, process, or whisk until smooth. Pour the egg mixture evenly over the layers of bread and filling. It will not cover the bread - this is correct. Cover the dish with plastic wrap and gently press down on the strata to remove air pockets. Refrigerate until ready to use - 8 hours, or overnight.
Preheat oven to 350˚ F. Remove plastic wrap from the strata, and place the
dish on the centre rack in the oven, uncovered. Bake for 50 - 60 minutes, or
until puffed, golden brown, and sizzling. Remove from oven and let stand for
5 minutes before cutting into large squares and serving. | |
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Always In the Kitchen
© 2003 —
2008
Dawna L. Read