This recipe was adapted from the TLC recipe, Cheddar and Leek Strata. The original recipe was double this amount and I reduced it by half.
I added salt and pepper to my individual serving, as it tasted a bit bland, but this is an airy, bread-and-egg-based dish with the springtime taste of leeks and bell pepper.
I added salt and pepper to my individual serving, as it tasted a bit bland, but this is an airy, bread-and-egg-based dish with the springtime taste of leeks and bell pepper.
Ingredients
4 eggs, beaten
1 cup milk
1/4 cup porter or ale
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 loaf of sourdough bread, cut into ½- inch pieces
1 leek, coarsely chopped
1/2 red bell pepper, seeded& chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded Swiss cheese
Salt& pepper to season
Preparation
1. Preheat oven to 350 degrees F
2. Combine eggs, milk, beer, garlic, salt & pepper in a large bowl and beat well until blended
3. Place 1/2 of the bread cubes on bottom of greased 2.5-quart round baking dish
4. Sprinkle half the leeks and half the bell pepper over bread pieces
5. Top with half the Swiss cheese and half the cheddar cheese
6. Repeat layers with remaining ingredients, ending with cheddar cheese
7. Pour egg mixture evenly over top
8. Cover tightly with foil or plastic wrap and weigh top of the strata down with a slightly smaller baking dish
9. Refrigerate strata at least 2 hours or overnight
10. Bake, uncovered, 40 minutes or until center is set
11. Serve warm
Credit: Foodista