Wednesday, May 9, 2012

from Country Living

I'm planning a brunch for some International students on Mothers day. This can be made the night before. Sounded good! Tomato-Cheddar Strata with Broccoli From Country Living An impressive brunch dish, strata casseroles are generally assembled the night before their baked, giving the bread time to soak up the dish's flavors. By Susan Sugarman Nutritional Information (per serving) Calories 299 Total Fat 17g Saturated Fat Cholesterol 225mg Sodium 724mg Total Carbohydrate 17g Dietary Fiber 1g Sugars -- Protein 18g Calcium -- Quentin Bacon Serves: 8 Edit Yields: 8 servings Total Time: 2 hr 55 min Prep Time: 15 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 4 1/2 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes Butter, for greasing dish 6 ounce(s) shredded Cheddar (about 1 1/2 cups) 1 cup(s) halved grape tomatoes 1 cup(s) frozen broccoli florets 1 1/2 tablespoon(s) chopped fresh Italian parsley 8 large eggs 3 cup(s) milk 1 1/4 teaspoon(s) salt 1/8 teaspoon(s) freshly ground pepper 4 ounce(s) (1/2 cup) ricotta cheese 1 teaspoon(s) herbes de Provence -------------------------------------------------------------------------------- Directions 1.Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley. 2.In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight. 3.Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.

No comments:

Post a Comment