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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I pulled this out of Redbook Magazine's December 2005 Issue. Hopefully, I can make this soon. Ingredients:
8 ounces thick-sliced bacon, smoked, cut crosswise into 1/2 inch-wide strips |
12 ounces large button mushrooms, sliced |
1 cup onion, diced |
2 teaspoons chopped fresh sage leaves |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
8 3/4 thick slices of brioche, challah or 8 3/4 potato bread |
4 plum tomatoes, sliced |
6 large eggs |
3 cups milk |
3/4 cup grated parmesan cheese |
1/2 teaspoon fresh ground pepper |
6 ounces gruyere cheese, shredded |
Directions:
1. With 1 tablespoon of the butter, generously grease a large, shallow 2 1/2 to 3-quart dish or casserole.
2. Cook bacon in a skillet over medium heat until crisp. Remove bacon to drain on paper towel, leaving 2 tabspoons bacon drippings inskillet. Add mushrooms, onion, and sage; saute over medium heat 8 to 10 minutes, until browned and mushrooms have released much of their liquid. Spread mixture over bottom of prepared dish; scatter spinach over top.
3. Spread reamaining 3 tablespoons butter over one side of bread slices, and arrange, buttered side down up and overlapping, on top of spinach. Arrange 3 tomato slices on buttered side of bread slices.
4. In large bowl with wire whisk, beat eggs, milk, 1/2 cup of the Parmesan and pepper until well blended. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread. Scatter Gruyere and remaining 1/4 cup Parmesan over top. Cover strata and refrigerate overnight.
5. Bring strata to room temperature. Preheat over to 350. Bake, uncovered, 30 minutes; loosely cover with foil to prevent overbrowning. Bake 25 minutes or until golden on top and a knife inserted in center comes out clean. Let stand 20 minutes before serving.
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