Prep 0 mins
Cook 0 mins
- 1 1⁄2 cups onions, finely chopped
- 1 cup scallion, finely chopped
- 3⁄4 lb mushroom, sliced thin
- 4 tablespoons olive oil
- 2 red bell peppers, cut into thin strips (about 2 cups)
- 2 green bell peppers, cut into thin strips (about 2 cups)
- 9 cups Italian bread, cut into 1-inch cubes, crusts trimmed (about 1 1/2 loaves)
- 2 1⁄2 cups extra-sharp cheddar cheese, coarsely grated (10-12 ounces)
- 1 cup parmesan cheese, freshly grated
- 12 large eggs
- 3 1⁄2 cups milk
- 3 tablespoons dijon-style mustard
- Tabasco sauce
- Assembly. In a large skillet saute the onion, scallion, and mushrooms in 2 Tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated.
- In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.
- Combine vegetables and season.
- Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.
- Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
- In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata.
- Cover and chill the strata, overnight. Let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°F. oven for at least 1 hour, or until it is puffed and golden and cooked through.
I had guests over for brunch last Sunday and this was a big hit! A little different from the traditional "egg strata" recipe. Three people asked me for the recipe when they left, which in my book means it's a 'keeper". Thanks for sharing!
I loved this! To make 1/3 of the recipe, I used 5 slices of gluten-free "sandwich" bread that was too crumbly (and not very tasty) to use for sandwiches. We didn't even notice the bread; it was just a nice brunch dish. I also added 1/4 lb ham.
This was my first time making a strata as well. It was great! I made it for new years morning, and with aching head and all, we were able to put a nice meal on the table. I made it to serve 4 adults, and should have halved the recipe. I think it really could feed 8-10. I chickened out with the mustard and only used 2 tbsp, which I think was a good call for my taste. I also used less milk, (2 1/2 cups) and just barely fit it all into my pyrex dish. Thanks very much Ginny!