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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 9 |
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The leeks and sourdough bread cubes make this a delectable variation of strata. Janet Briggs Ingredients:
1 loaf (1 pound) sourdough bread, cut into 1/2-inch cubes |
2 small leeks (white portion only), chopped |
1 medium sweet red pepper, chopped |
1-1/2 cups (6 ounces) shredded swiss cheese, divided |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
8 eggs |
2 cups milk |
1/2 cup beer |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once.
2. In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight.
3. Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 9-12 servings.
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