You can make this a day ahead. It’s also good with asparagus in it.
Recipe By :Bon Appétit, December 2000
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Casserole
Amount Measure Ingredient – Preparation Method
1 french bread – 1 inch thick slices
(each about 3x5 inches)
5 large eggs
1 teaspoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon salt
1 1/2 cups half and half
2 cups sharp cheddar cheese – grated, packed
(about 8 ounces)
1/2 green bell pepper – 2 1/4 in strips
15 cherry tomatoes – halved
6 ounces smoked sausage (such as kielbasa) – 1/2 inch cubes
2 tablespoons minced onion
Chopped Fresh parsley
Butter 13x9x2-inch glass baking dish. Fit 8 bread slices in prepared dish. Cut remaining bread slice into 1-inch cubes; fit cubes into any empty spaces. Whisk eggs, mustard, basil and salt in medium bowl to blend; whisk in half and half. Ladle custard over bread. Cover; chill at least 2 hours or overnight.
Preheat oven to 350°F. Sprinkle mixture in dish with black pepper. Top with half of cheese, then bell pepper, tomatoes, sausage, onion and remaining cheese. Cover loosely with foil. Bake 20 minutes. Remove foil. Bake until strata is set and springy to touch, about 20 minutes longer. Cool 5 minutes. Sprinkle with parsley.
Makes 6 generous servings
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Per Serving (excluding unknown items): 514 Calories; 26g Fat (45.8% calories from fat); 24g Protein; 46g Carbohydrate; 3g Dietary Fiber; 239mg Cholesterol; 970mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : Most of the assembly for this layered bread-and-egg dish can be done one day ahead. Serve it hot or warm.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0