Strata

Once again, I have to apologize for not writing.  I've been a trifle busy of late. 

I made a lovely strata the other week though, that I've wanted to discuss for some time, and I think I'll just make this a general discussion of strata.

In case you are a member of my family (or one like mine) where we never ate strata, I'll first define it.  A strata is kind of like a cross between a bread pudding and baked French toast, and can contain a wide variety of ingredients other than the bread and the egg custard.  It's characterized by several layers of slices bread (and whatever else you're putting in) and then you cover it with the egg custard, let it sit (preferably overnight) and then bake.  It's pretty easy.  It's yummy and it heats up well for leftovers.

I made my first strata this August for our housewarming (spinach and mediterranean spiced feta), which was a brunch event.  I made another intended for breakfast [with roasted peppers, onions and cheddar (or swiss or jack)] some time later, and then two weeks ago, I made a distinctly dinner (although obviously brunch would work--just not straight-up breakfast) strata with roquefort and pears (inspired by The Best of Cooking Light--the combo is theirs--but I never quite follow strata recipes because they never seem to have enough eggs/liquid).

Basic Strata

Ingredients:

1 8 oz. carton eggs whites

2 eggs

1-2 c. milk

loaf of italian bread, sliced

type of cheese

other stuff

Directions:

Cover the bottom of a large (and deep) casserole dish with slices of bread (which can be slightly stale if you want).  Make a layer of your cheese and other stuff.  Make another layer of bread, and then toppings, and possibly, depending on the depth of your casserole dish and the height of your slices, make another layer of bread (and put just a touch of cheese on top in this case).

In a bowl, mix together the egg whites, the eggs and the milk.  Pour over the layered bread/stuff.  Cover and stick in the fridge for 3 -24 hours.  Bake at 375 for around an hour.

Notes:  The pear and roquefort strata recipe in cooking light  called for white wine (a couple of cups to be poured over the bread).  This is generally available for other recipes as well.  Even with a relatively sweet strata like pear and roquefort, I don't strictly recommend making do with the moscato you opened for your birthday, as the bubbles create a some strange foaminess.