Strata, similar to a savory version of bread pudding is a great way to use leftover bread. This simple strata combines bread, eggs, bacon and dried plums to make a dish fit for brunch. Or serve it as a side dish for dinner.
Nostick cooking spray
1 Pound, cut into 1 inch pieces
6 Cup (96 tbs), cut into 1.5 inch cubes
6 Ounce, quartered (1 Cup)
Shredded swiss cheese
1 Cup (16 tbs)
3 Cup (48 tbs)
Italian herb seasoning
Lightly coat 13- x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350°F. Bake, covered, 50 minutes. Remove covering, increase heat to 400°F and cook for another 10 to 15 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.
Variations: Try substituting chopped linguica (Portuguese sausage) or chorizo for the bacon. Cook, drain and add to bread mixture.
Leftover bread can never be a pain with recipes that make good use of them. Chef Dave shows how to make Dried Plum and Bacon Strata using leftover French bread, plum and bacon along with some simple seasonings. Ideal for breakfast or brunch!