… or
as I call it “Bread and Butter Brunch” - “BBB”. Strata
meaning layers is an American breakfast/brunch dish – a sort of
savoury bread and butter pudding but not any old mush – this is a
cheese fest too.
This
dish has so many uses, I hope you'll find it invaluable for your
collection in the “Crowd Pleasers” category. Use it for a
working week supper but equally for a weekend breakfast, or as part
of a larger brunch. The best part is that you prep this dish ahead
and fridge it, ready to bake the following day. How easy is that!
All
you have to decide is what to serve with it.
The
late Spring Bank Holiday is at the end of May – I discover it's now
called “Summer Half Term”, anyway if you want ideas for a weekend
brunch, this is the recipe for you.
Here's
my recipe :
BBB
(or
Bread and Butter Brunch)
French
stick (225/250g), preferably stale,
sliced
6
large eggs
200ml
milk
200ml
sour cream (or double will do)
1
tbsp Dijon mustard
salt
and black pepper
Bunch
spring onions, finely chopped
100g
Mature cheddar
175g
Gruyere
100g
Red Leicester
(all
cheese grated and mixed together)
Chopped
chives to garnish
Your serving dish should be approximately 24cm square – greased
if not non-stick.
Whisk together thoroughly in a large bowl the eggs, milk, cream,
mustard, salt and black pepper. Stir in the spring onions.
Arrange half the bread in the dish, overlapping slices to fit.
Pour over half the egg mixture and sprinkle with two thirds of the
cheese. Cover with the remaining bread, again overlapping the
slices. Pour the remaining egg mixture over the bread, gently press
down to help the bread absorb the mixture. Sprinkle the top with
remaining cheese.
Cover with cling film and fridge it overnight.
In the morning take the BBB out of the fridge and uncover so that
it can come to room temperature, ready to bake at lunchtime.
Preheat your oven to 180fan/200c/Gas 6.
Bake for 40/50 minutes or until puffed and golden. Check after 40
mins.
Let it stand for 10 minutes to set the “custard” before
serving. Sprinkle with chopped chives.
The first batch of photos plus hints and tips coming up.
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