Smoked Mozzarella, Bacon, and Tomato Strata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
This savory bread pudding needs to stand overnight. Bake it while you get ready for work in the morning. For less smoky flavor, use regular mozzarella cheese or cheddar. Ingredients:
3 1/2 cups 1% low-fat milk |
1 1/4 cups part-skim ricotta cheese (such as sargento) |
1/3 cup chopped fresh cilantro |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon ground cumin |
5 large eggs |
1 1/2 cups diced plum tomato |
1 1/2 cups fresh or frozen corn kernels |
1 1/4 cups thinly sliced green onions, divided |
1/2 teaspoon ground coriander |
1 (16-ounce) loaf multigrain bread, cubed, divided |
cooking spray |
1 cup (4 ounces) shredded smoked mozzarella cheese, divided |
4 slices bacon, cooked and chopped, divided |
Directions:
1. Combine first 7 ingredients; stir with a whisk until well blended.
2. Combine tomato, corn, 1 cup green onions, and coriander.
3. Arrange half of bread cubes in bottom of a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with half of tomato mixture, 1/2 cup cheese, and half of bacon. Pour half of milk mixture over top. Repeat procedure with remaining bread, tomato mixture, and milk mixture. Sprinkle with remaining 1/2 cup cheese, remaining half of bacon, and 1/4 cup green onions. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350°.
5. Uncover strata. Bake at 350° for 50 minutes or until set.
|
|