| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sun-dried tomatoes; (not oil packed), chopped |
| 12 | oz | Hot Italian sausage; casing removed |
| 3 1/2 | c | Milk; (do not use low-fat or nonfat) |
| 8 | lg | Eggs |
| 2 | ts | Minced fresh thyme or 3/4 teaspoon dried |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 11 | sl | White sandwich bread; (about 1 pound), crusts trimmed, bread, cut into 1-inch pieces |
| 1/2 | c | Chopped onion |
| 1/2 | c | Fresh grated Parmesan cheese; (about 1 1/2 ounces) |
| 1 | c | (packed) grated mozzarella cheese (about 4 ounces) |
| 1/4 | c | Crumbled soft fresh goat cheese; (such as Montrachet) |
| Chopped fresh parsley | ||
| 8 | servings |
INSTRUCTIONS
This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist. Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain. Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well. Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley. Bon Appétit Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23, 1998
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