Recipe
Artichoke Strata
For a different flavor and to keep the strata from sticking, line the bottom of baking dish with marinated artichoke leaves and oil. Adds moisture, lifts bread off the bottom of pan so it is easy to dish up.
Ingredients
- Basics are: 6 eggs
- 3 cups milk
- 1/2 tsp. salt & pepper
- 1/4 tsp. cayenne or dry mustard or 1 tablespoon grated lemon peel
- 8 slices of trimmed bread
- 3 cups of trimmed dry french or artisan bread cut into 1 inch cube
- Filling could be ham and asparagus
- sausage and red or yellow peppers
- ham and broccoli
- variety of vegetables
- 1 cup shredded cheese
Directions
Bake at 350 degrees for 40-50 minutes.
Using a 9 X 12 inch pan, place marinated artichoke leaves with oil here and there on the bottom of the pan.
I use about 3 leaves per slice of bread.
Place six slices of bread on top of artichoke layer, fill in the remainder of the pan cutting other slices to fit.
Place a layer of meat and vegetables on bread.
Add 2/3 cups of shredded cheese to cover.
Spread the cubed french or artisan bread pieces on top.
If strata is refrigerated overnight, reserve some bread cubes to place on top before baking.
In bowl mix eggs, milk and seasonings and pour over all ingredients evenly.
Chill at least one hour or overnight. About 10 minutes before done, add remaining shredded cheese.
- Categories
- Egg Entrees
- Published
- March 31, 2010
- Author
- Ted & Pat Dunham