Stratas are easy to prepare for large groups, and this recipe is comforting without being overly rich. (Recipe Courtesy: Adrianna Adarme of the Fresh Tastes)
4 cups milk (I used whole, but non-fat or 2% will work too)
1 tablespoons Dijon mustard
1 teaspoon salt
1 small bundle kale, chopped
1 small shallot, minced
1 garlic clove, minced
1 1/2 cup (.3lb) shredded aged white cheddar cheese (other good options: Gruyere, Swiss, Comte)
1 cup chopped mushrooms (I used a mix of chantrelles, cremini and oysters)
7 cups white bread, cubed (about 1 loaf)
Freshly cracked black pepper
Directions
Preheat oven to 325° F.
Add eggs and milk to a large bowl; whisk until combined. Mix in the Dijon mustard, salt, kale, shallot, garlic, cheese and mushrooms. Mix until thoroughly combined.
Place bread cubes in the bottom of a 16 x 10-inch baking dish. Pour egg and milk mixture over bread cubes and soak for 15 minutes. After it’s done soaking, give it a stir so not all of the mix-ins (mushroom and kale) is on top. Place baking dish on top of a baking sheet (mixture may bubble over a bit while cooking). Transfer to oven and bake for 50 minutes to 1 hour, until top is golden brown and center is set.
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