I shared this impressive strata with friends at their new home. For your special occasions, change up the veggies and cheese. I’ve used tomatoes, spinach and cheddar.
—KIMBERLY FORNI LACONIA, NH
PREP: 30 MIN. + CHILLING • BAKE: 1 HOUR • MAKES: 10 SERVINGS
10 bacon strips, chopped
1 pound Swiss chard, leaves chopped and stems julienned
1 large sweet onion, thinly sliced
1/2 cup chopped roasted sweet red peppers
12 slices white bread, toasted and cubed
2 cups smoked Gouda or smoked Gruyere cheese, shredded
2 cups Swiss cheese, shredded
10 large eggs
3 1/2 cups 2% milk
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon cayenne pepper
1. In a large skillet, cook bacon over medium heat until crisp; drain on paper towels, reserving 1 tablespoon drippings. Cook chard stems and onion in reserved drippings over medium heat until tender, about 4 minutes. Add chard leaves and red pepper; cook 2 minutes. Drain.
2. Lightly grease a 13x9-in. baking dish. Layer with half of the bread cubes, half of the vegetable mixture and half of the cheeses. Repeat layers.
3. Mix remaining ingredients until well blended. Pour over layers; press down slightly. Sprinkle bacon over top. Cover and refrigerate several hours or overnight.
4. Preheat oven to 325°. Bake until puffy, lightly browned and set, about 1 hour.