cynupstateny
Well-known member
Put it together the night before and bake it in the morning. The bread forms a cheesey crust on top.
I also think this would be a good "funeral" dish- to bring to family the night before. If it's not finished, it can be rewarmed .
The recipe serves 8- I cut it in half and baked it in a 13x9x2
1 1/2 cups onion, finely chopped
1 cup finely chopped scallions
3/4 lb. mushrooms, thinly sliced
3 Tbsp. Olive Oil
2 red peppers, cut into thin strips
2 green peppers, cut into thin strips
9 cups Italian bread cubes (about 1 loaf) cut into 1 inch cubes
2 1/2 cups extra-sharp Cheddar (10 oz.) coarsely grated
1 cup Parmesan cheese (grated)
12 large eggs
3 1/2 cups milk
3 Tbsp. Dijon mustard
Couple dasnes of tabasco- more if you want it spicier
In a large skillet, cook the mushrooms, onion, and scallions in oil over moderately low heat, stirring until the onion is softened. Add the peppers and salt and pepper to taste and cook over mederate heat, stirring, for 10-15 minutes or until all the mushroom liquid has evaproated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2 quart) baking dish, spread half the veggie mix over them and sprinkle with half the Cheddar and half the Parmesan cheese ovewr the veggies. Arrange remaining bread cubes over the cheeses, top with the veggies and sprinkle the remaining cheese over the top. In a bowl, whisk together the eggs, milk, mustard, Tabasco and salt and pepper. Pour egg mixture over the strata and chill it, covered, overnight.
Preheat oven to 350 F.
Let strata stand at room temp. for 15 min. then bake in the middle of the oven for 50 min. to 1 hour or until it is puffedm golden and cooked through.
Source: Gourmet
I also think this would be a good "funeral" dish- to bring to family the night before. If it's not finished, it can be rewarmed .
The recipe serves 8- I cut it in half and baked it in a 13x9x2
1 1/2 cups onion, finely chopped
1 cup finely chopped scallions
3/4 lb. mushrooms, thinly sliced
3 Tbsp. Olive Oil
2 red peppers, cut into thin strips
2 green peppers, cut into thin strips
9 cups Italian bread cubes (about 1 loaf) cut into 1 inch cubes
2 1/2 cups extra-sharp Cheddar (10 oz.) coarsely grated
1 cup Parmesan cheese (grated)
12 large eggs
3 1/2 cups milk
3 Tbsp. Dijon mustard
Couple dasnes of tabasco- more if you want it spicier
In a large skillet, cook the mushrooms, onion, and scallions in oil over moderately low heat, stirring until the onion is softened. Add the peppers and salt and pepper to taste and cook over mederate heat, stirring, for 10-15 minutes or until all the mushroom liquid has evaproated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2 quart) baking dish, spread half the veggie mix over them and sprinkle with half the Cheddar and half the Parmesan cheese ovewr the veggies. Arrange remaining bread cubes over the cheeses, top with the veggies and sprinkle the remaining cheese over the top. In a bowl, whisk together the eggs, milk, mustard, Tabasco and salt and pepper. Pour egg mixture over the strata and chill it, covered, overnight.
Preheat oven to 350 F.
Let strata stand at room temp. for 15 min. then bake in the middle of the oven for 50 min. to 1 hour or until it is puffedm golden and cooked through.
Source: Gourmet