A strata is like a breakfast casserole. This version is marvelous for brunch or to feed a crowd for a weekend gathering. It can be completely assembled the night before so the rich egg custard soaks into the bread, then it takes less than an hour to bake. Leftovers are great warmed up in the toaster oven.
1loafrustic French bread1 pound, cut into ½-inch thick slices
2cupsshredded Fontina cheese
Instructies
Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towels, reserving rendered bacon fat in the skillet.
In the same skillet, cook the bell peppers, mushrooms and garlic over medium-high heat until softened and beginning to brown, about 4 minutes.
Stir in reserved bacon and remove from heat.
Spray a deep 9×13 inch baking dish with cooking spray and set aside.
In a large bowl, whisk together the eggs, milk, cream, herbs, salt, and pepper.
Use half of the ingredients to create the first layer.
Arrange the bread slices on the bottom of the prepared baking dish, distribute the bacon, pepper and mushroom mixture over bread and sprinkle with shredded cheese.
Pour half of the egg mixture evenly over the first layer.
Repeat with the remaining ingredients for the second layer, finishing with all of the remaining egg mixture.
Cover and refrigerate for at least one hour or overnight.
Preheat oven to 350°F.
Bake uncovered for 45-50 minutes or until the egg is set and the top is beginning to brown and bubble.