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| this is the day after we first ate it. cut into slices and at room temp, it was still out of this world. |
this is not simple.
but i have to say, it's worth it.
it is make-ahead so that's something right??
and i had to get it on the blog so i wouldn't forget the recipe.
it's fancy enough to serve at Christmas breakfast or New Year's brunch and it is so. so. good.
Creamy Egg Strata
Makes one 9x13 casserole.
Adapted from online.
1/2 (16-oz.) French bread loaf, (or preference) cubed (about 5 cups)
6 tablespoons butter, divided
2 cups (8 oz.) shredded cheese, your preference but Swiss is good
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons flour
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/2 cup sour cream (or cottage cheese)
8 large eggs, lightly beaten
Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 3 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.
Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
