Roasted Pepper And Basil Strata
Published in: Out to Brunch
2 tablespoons unsalted butter
1 cup onion -- thinly sliced
1 loaf Brioche -- or crusty Italian load, cubed and dried (about 10
cups)
1/2 cup feta cheese -- crumbled
1/2 cup fontina cheese -- grated
1/2 cup roasted red peppers -- peeled, seeded and sliced
1/2 cup roasted yellow peppers -- peeled, seeded and sliced
1/4 cup fresh basil -- chiffonade
5 large eggs
1 cup 2% milk
1 1/2 teaspoons kosher salt
1 teaspoons dry mustard
Before you start The night before, remove all the crusts from the loaf and
slice bread into 3/4 cubes. Spread the cubes out onto a baking sheet and
leave out to dry overnight. The drier the bread, the better your results
will be. Melt the butter in a skillet over medium heat. Add the onions
and cook until soft and just beginning to brown, about 10 minutes. In a
large bowl, toss together the dry bread cubes with the onions, feta and
fontina cheeses, roasted peppers and basil. In a small bowl, whish
together the eggs, milk, salt and dry mustard, Pour the egg mixture over
the bread cubes, gently tossing to combine. Divide the bread mixture
into a buttered jumbo muffin tin (for 6 muffins). Cover lightly with
plastic wrap and leave in the refrigerator for 30 minutes. Meanwhile,
preheat the oven to 350F. Remove the plastic wrap and and place the
muffin tin on a baking sheet. Bake the strata for 40 minutes until puffed
and golden brown. Enjoy immediately. These are great served with roasted
cherry tomatoes and a green salad!!
Recipe Notes
I offer up this wonderful recipe from the Mildred Pierce Restaurant
Cookbook "Out to Brunch"- Donna Dooher and Claire Stubbs. This strata
looks wonderful & tastes great..especially individual servings...love
that look...Can be made in regular muffin tins also obviously!!'
Phyllis
Exported from A Cook's Books -- Recipe management for Macintosh
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