Strata recipe plus#

Okay, not really, but I don’t have any other excuse for the haphazardness of my kitchen. I find that this overnight breakfast strata recipe tastes best if you serve it using a hodgepodge of mismatched serving pieces, utensils, and plates. If you’re feeling really crazy you could make a strata in individual muffin tins and pack them to go! Alas, I only thought of that idea just now so I’ll have to settle for cutting myself a big piece and slapping it down on a plate. This is so perfect for breakfast or brunch when you have overnight guests, but it also works well for lunch and dinner. It comes out all bubbly and brown with those wonderful crispy-crunchy edge pieces that the husband and I fight over. Throw it in the oven the next morning and you’re in carb-egg-cheese Italian breakfast strata heaven. Essentially, you throw your leftover cut-up bread into a baking dish along with some goodies (pancetta and cheese, anyone?), then soak it in eggs and milk overnight. Then there was the Costa Rican Bread Pudding. I have been on such a leftover bread kick lately! It started with the Greek Panzanella. Here’s my latest obsession: Overnight Strata. Soak leftover bread in eggs and milk, then bake! It’s versatile and easyno wonder it’s a longtime family favorite. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chiles with mild salsa.

Strata recipe plus#

Easy Cheese Overnight Italian Strata: An easy and delicious Italian Strata recipe with pancetta, gruyere, and parmesan cheese. It combines the spices of the Southwest with the comfort of a hearty breakfast. Ingredients 15g butter, plus extra to grease 4 pork chipolatas, halved red onion, thickly sliced 100g stale bread or crusty white bloomer, roughly cubed.