Made With
Butter BreadIngredients
1 Tablespoon Unsalted Butter, plus more to coat pan
1 Yellow Onion, roughly chopped (about 1 1/2 cups)
4 Cloves Garlic, thinly sliced
Salt and Pepper, to taste
1 Tablespoon Fresh Thyme, roughly chopped, plus one teaspoon for garnish
8 Large Eggs
1 1/2 Cups Half-and-Half
2 Tablespoons Dijon Mustard
1/2 Teaspoon Hot Sauce, plus more for garnish
1 1/2 Teaspoons Kosher Salt
1 Loaf Martin’s Old-Fashioned Real Butter Bread, stale or toasted, cut into thick cubes
2 Cups Gruyere Cheese, shredded (about 4.5 ounces)
1/2 Pound Canadian Bacon, cut into 1/2-inch dice
1/4 Cup Parmesan Cheese, finely grated (about 1 ounce)
Serves: 12
Directions
Step 1
Coat a 3-quart (13×9-inch) baking dish with butter and set aside.
Step 2
Place a large frying pan over medium heat and add butter. When butter is slightly frothy, add onion, season with salt, stir, and cook until just softened, about 3 to 4 minutes. Then add garlic, season with salt and pepper, and cook until beginning to soften and fragrant, about 1 minute. Remove from heat and stir in thyme.
Step 3
Whisk together eggs, half-and-half, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the cubed bread in bottom of prepared dish. Sprinkle with 1 cup Gruyere and half each of onion-garlic mixture and ham. Repeat layering with remaining bread, onion mixture, ham, and Gruyere cheese. Pour egg mixture over top.
Step 4
Press down on bread to fully submerge in egg custard, cover with plastic wrap, and weigh down with a heavy plate. Refrigerate for 3 to 12 hours.
Step 5
When ready to bake, remove weight and plastic wrap from casserole, cover with aluminum foil, and place in oven on middle rack. Set oven temperature to 325°F (no need to preheat) and bake for 35 minutes. Remove foil and increase temperature to 375°F. Sprinkle parmesan over the strata and bake for another 10 to 15 minutes until golden brown.
Step 6
Remove from oven and sprinkle over remaining thyme. Allow to cool for at least 5 minutes. Serve with hot sauce on the side.
Recipe adapted from: http://saltandwind.com
