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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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From Pam Anderson's site Three Many Cooks. She notes the following, people always love this dish and want to know what makes it so light. It’s Wonderbread! Wonderfully wan, it becomes one with the custard. Don’t settle for anything milder than extra-sharp cheddar. Add in cooked veggies or meat to vary the strata to taste if desired. Add in up to 1 pound meat and 1 pound veggies, or 2 pounds veggies. Ingredients:
1 quart half-and-half |
12 eggs |
1 teaspoon salt |
freshly ground black pepper |
12 -14 slices fluffy white bread, such as wonder bread |
12 ounces extra-sharp cheddar cheese, grated (about 3 cups) |
1/2 cup thin-sliced scallion (about 3 medium) |
Directions:
1. Whisk half and half, eggs, and salt and pepper to taste until smooth.
2. Spray a 13-by 9-inch Pyrex or ceramic baking dish with vegetable cooking spray. Line pan bottom with 6 slices of bread, fitting in additional bread, cut into strips, to form a tight fit, which keeps the strata from puffing dramatically, and then sprinkle with half the scallions and cheese. Pour 1 cup of egg mixture over the topped bread. Make another layer with remaining bread –-adding extra strips of bread if necessary–scallions and cheese. Slowly pour remaining egg mixture over bread. Cover with plastic wrap, then weight the casserole with 3 one-pound cans for at least 15 minutes.
3. Adjust oven rack to middle position and heat oven to 325 degrees. Bake until custard is just set, about 50 minutes. Without adjusting oven rack, turn on broiler; broil until strata is spotty brown and puffy, about 5 minutes longer.
4. Remove from oven, let stand for 8 to 10 minutes, and then serve immediately.
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