 Green Chile and Cheddar StrataThe mild heat from the chilies is offset by the sweetness of the Cava in this easy-to-make brunch fish. It is assembled the night before it's cooked and leftovers can be reheated and served hot or at room temperature. Yield: 6 Servings
Ingredients3 cups whole milk7 large eggs 1/2 teaspoon kosher salt 1 loaf sourdough or French bread cut into cubes, about 5 cups total 2 cups sharp cheddar cheese shredded 3 4-ounce can chopped mild green chilies, drained
MethodButter a 9x13 baking dish. Whisk milk, eggs and salt in large bowl to blend. Layer half the bread on the bottom of prepared dish to cover. Sprinkle with 1 1/2 cups of cheese and the chilies. Repeat layering with bread, slowly pour egg mixture over and sprinkle with remaining 1/2 cup cheese. Cover with plastic wrap; refrigerate overnight. Preheat oven to 350 degrees. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before slicing and serving.
Serving SuggestionEstimated Prep Time: 10 minutes |
