This strata is perfect for a brunch, or even Christmas morning because you make it the night before. It doesn't take long to assemble either.
INGREDIENTS:
3/4 of a french baguette, cubed
1 handful grape tomatoes, quartered
1 cup broccoli, chopped small
8 eggs
3 cups milk
salt & pepper for tasting
4 oz ricotta cheese (about 1/2 cup)
1/2 cup shredded cheddar cheese
1. Grease a 9x13 with butter, but don't preheat oven because you are cooking it either the next day or in a few hours.
2. Place chopped bread in the bottom of 9x13 pan until the whole bottom is completely covered. Sprinkle tomatoes and broccoli and evenly distribute among the bread.
3. In a large bowl whisk eggs and milk. Add salt and pepper to taste. Pour over bread, tomato and broccoli, pressing down on the bread with a spoon so it is all soaked by the eggs. Using a large spoon, place dollops of ricotta cheese on top of mixture, about 6 or so dollops or as much as you like. Sprinkle cheddar cheese on top.
4. Refrigerate for at least 3 hours or overnight. Remove from fridge and let sit out, uncovered for 15 minutes. Preheat oven to 350 and bake for 1 hour or until a knife comes out clean. Let sit for 5 minutes; cut and serve.
NOTE: Bacon would make a wonderful addition to this strata, but then again, when isn't bacon welcome in the kitchen? Just cook it first and chop. (375 in the oven for about 12-15 minutes depending on how crispy you like it.)
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