ingredients:
5 – 6 pieces of tomato basil bread, dry and torn into pieces
8 – 10 fresh spinach, cooked and set aside to cool
8 oz shredded Swiss cheese
4 beaten eggs (we used 2 duck eggs and 2 SMALL chicken eggs)
1 ¾ cup milk
2 – 3 small tomatoes chopped
½ cup sour cream
1 tbsp Dijon style mustard
¼ tsp caraway seeds (crushed)
1/8 tsp pepper
directions:
1. place ½ of the torn bread in a 2 qt baking dish (we used a square baking dish)
2. sauté the spinach until cooked and add in tomatoes – place on a paper towel lined plate to cool and drain
3. in a mixing bowl (at least a 4 cup capacity) beat your eggs, add in your milk, sour cream, pepper, caraway seeds and onion
4. place cooled spinach and tomatoes over torn bread in baking dish, top with all of your cheese
5. top with remaining torn bread
6. pour your egg mixture, over your bread/veggie/cheese in your baking dish
7. chill for 2 – 24 hours
8. When you are ready cook at 325 for 50 – 55 mins, check for doneness with a knife or toothpick – if it comes out clean TADA it is done!
*We baked our strata on our new ELECTRIC grill, we used a thermometer to check/maintain heat and baked it outside and kept the heat out!! It worked great… just make sure you have some space between your heating element and your baking dish OR use indirect heat… meaning don’t place the dish right over the heat… bake it on the side without the burner turned on.
**adapted from Better Homes and Gardens New Cookbook – page 238
