Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
- One 1- to 1 1/4-pound loaf country or sourdough bread, crusts removed if thick
- 1 1/4 cups (about 5 ounces) grated or crumbled medium to sharp Cheddar, smoked Cheddar, Monterey Jack, Muenster,
- Brie (rind removed), St. Andre (rind removed), or other good melting cheese
- 1 1/2 cups small-curd cottage cheese or more of the cheese you chose above
- 3 tablespoons minced fresh chives or 2 teaspoons minced fresh thyme or rosemary or 1 teaspoon dried thyme
- or rosemary or 1 teaspoon dried thyme or rosemary, optional
- 5 large eggs
- 1 cup milk or half-and-half
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- Freshly milled black pepper
- 4 tablespoons (1/2 stick) unsalted butter, melted
Preparation:
Oil or butter a deep 9- to 10-inch baking dish.Slice the bread about 1/2 inch thick. Arrange the bread, grated cheese, cottage cheese, and chives in 2 or 3 equal alternating layers in the baking dish. Cut or tear bread slices if needed to make snug layers.
Whisk the eggs with the milk, mustard, salt, and pepper. Pour the custard over the bread mixture. Drizzle with the melted butter. Cover and refrigerate the strata for at least 1 hour and up to overnight.
Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it. Preheat the oven to 350 degrees F. Bake the strata for 50 to 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot. SERVES 6
Copyright 2002 by Cheryl Alters Jamison and Bill Jamison. All rights reserved. HarperCollins Publishers. Used by permission.
