By Tara Bench
An easy, make-ahead casserole that is always a hit for Sunday brunch.
Serves 6 to 8
Work: 45 minutes
Total: 5 hours 35 minutes
2 tablespoons olive oil
2 small onions, thinly sliced root to tip
3 cups (10 ounces) sliced mushrooms
8 slices cooked bacon, chopped
1 teaspoon dried thyme
1 1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup (3 ounces) shredded fontina cheese
6 cups 1-inch bread cubes (we used hearty French bread) with crusts
8 eggs, beaten
2 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Butter for dish
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and add onions; stir to coat. Cook until onions start to soften, about 2 minutes, then reduce heat to medium and cook until onions are golden and soft, stirring occasionally, about 20 minutes; remove from skillet and wipe clean. Heat 1 tablespoon oil in skillet, add mushrooms and saute until golden, 3 to 4 minutes.
2. In a large bowl combine onions, mushrooms, bacon, thyme, cheese, and bread cubes. Mix together the eggs, milk, salt, and pepper and pour over bread, stirring to coat.
3. Butter a 2-1/2- to 3-quart baking dish and arrange bread mixture evenly in dish. Cover with plastic wrap and chill 4 hours or up to 24 hours.
4. Heat oven to 350 degrees F. Remove plastic wrap and bake strata until eggs are set and top is golden brown, about 50 minutes; cover with foil if top gets too brown. Serve warm or at room temperature.
Per serving: 395 calories, 24g total fat, 10.5g sat fat, 812mg sodium, 22g carbs, 260mg chol, 24g protein, 1g fiber