Cheddar and Leek Strata

YIELD Makes 12 servings
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INGREDIENTS

8	eggs, lightly beaten
2	cups milk
1/2	cup porter ale or beer
2	cloves garlic, minced
1/4	teaspoon salt
1/4	teaspoon black pepper
1	loaf (16 ounces) sourdough bread, cut into 1/2-inch cubes
2	small leeks, coarsely chopped
1	red bell pepper, chopped
1‑1/2	cups (6 ounces) shredded Swiss cheese
1‑1/2	cups (6 ounces) shredded sharp Cheddar cheese
Fresh sage sprigs (optional)

PREPARATION:

Combine eggs, milk, ale, garlic, salt and black pepper in large bowl. Beat until well blended.
Place 1/2 of bread cubes on bottom of greased 13X9-inch baking dish. Sprinkle half of leeks and half of bell pepper over bread cubes. Top with 3/4 cup Swiss cheese and 3/4 cup Cheddar cheese. Repeat layers with remaining ingredients, ending with Cheddar cheese.
Pour egg mixture evenly over top. Cover tightly with plastic wrap or foil. Weigh top of strata down with slightly smaller baking dish. Refrigerate strata at least 2 hours or overnight.
Preheat oven to 350°F. Bake, uncovered, 40 to 45 minutes or until center is set. Garnish with fresh sage. Serve immediately.

This recipe appears in: Vegetarian

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