Cheddar and Leek Strata the Editors of Publications International, Ltd.
Cheddar and Leek Strata
Makes 12 servings
|8||eggs, lightly beaten|
|1/2||cup porter ale or beer|
|2||cloves garlic, minced|
|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)|
- 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.
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