 |
Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 12 |
|
Stratas are a great way to feed a hungry crowd. Plus, you can make them in advance and refrigerate them overnight, which is an option with this strata as well. I fixed this one on our recent fishing/houseboat trip on Lake Shasta, hence the name! It disappeared in a hurry! Ingredients:
2 loaves french bread, crusts removed,cut into 3/4 inch slices (1 pound loaves) |
4 cups whole milk |
10 large eggs |
1 1/2 teaspoons salt |
1 1/2 teaspoons fresh ground black pepper |
2 cups chopped chives |
1 1/2 lbs brie cheese, chilled rind removed if needed and cut into 1/2 inch cubes |
8 tablespoons chopped fresh parsley |
8 tablespoons chopped fresh tarragon |
3/4 cup grated swiss cheese |
2/3 cup grated parmesan cheese |
2 tablespoons butter |
Directions:
1. Butter generously, two 9 inch cake pans with 2 inch sides.
2. In a large bowl, place the bread and pour over the 4 cups of milk.
3. Let stand until bread soaks up the milk, about 10 minutes.
4. Squeeze the bread over the bowl in order to extract as much of the milk as possible, transfering the bread to a medium bowl in the process.
5. Measure the milk and add more milk to measure 1+1/3 cups.
6. Return milk to the large bowl and whisk in eggs, salt and pepper.
7. Blend well.
8. Place 1/4 of the bread in each pan.
9. Scatter 1/2 cup chives over each.
10. Then scatter 1/4 of the Brie, 2 tablespoons parsley, 2 tablespoons tarragon, and 3 tablespoons Swiss cheese over chives.
11. Top each pan with half of the remaining bread and half of the milk egg mixture.
12. Distribute remaining ingredients between the pans and dot with butter.
13. Preheat oven to 350^.
14. Bake uncovered until deep golden brown, about 1 hour and 10 minutes.
15. Let cool 5 or 10 minutes.
|
|