Savory Strata (Bread Pudding) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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My father liked to make this with whatever he had in the kitchen. I'm a little pickier. This is my standard recipe, which works well for guests. Ingredients:
1 1/2 cups whole milk |
1 1/2 cups half-and-half |
8 eggs |
1 cup asiago cheese, shredded |
1/2 cup fontina, shredded |
1 loaf bread, stale |
2 tablespoons fresh tarragon, chopped |
1/2 lb bacon |
3 red peppers |
2 garlic cloves, diced fine |
1 small onion, diced fine |
1 lb cremini mushroom |
6 tablespoons unsalted butter |
fresh pepper |
Directions:
1. Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside.
2. Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside.
3. Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside.
4. Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside.
5. This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices.
6. Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter.
7. Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese.
8. Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half.
9. Cover with a layer of grated cheese.
10. Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned.
11. Let this sit for twenty minutes to half an hour before serving. It will be very, very hot.
12. I serve this with a green salad and fruit.
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