Chive And Brie Strata Recipes

Steps:

• Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
• Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 350°F. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.

Steps:

• Melt the butter in a small saucepan over low heat. Turn off the heat, add the honey, and stir to combine.
• Meanwhile, in a large bowl combine the eggs, ricotta, and sugar. Using a fork, mix to combine and beat the eggs. Add the milk, orange juice, butter and honey mixture, and bread. Stir to combine. Gently fold in the berries.
• Place the ingredients in a 10-inch round (2-quart) baking dish. Cover with plastic wrap and place in the refrigerator for at least 2 hours and up to 12 hours.
• Preheat the oven to 350 degrees F. Bake the strata until golden on top and baked through, about 40 minutes. Let stand for 5 minutes before serving. Spoon into dishes and serve.
• SERVINGS: 4 (MAIN); Calories: 401; Total Fat: 18 grams; Saturated Fat: 9 grams; Protein: 14 grams; Total carbohydrates: 49 grams; Sugar: 34 grams; Fiber: 3 grams; Cholesterol: 249 milligrams; Sodium: 292 milligrams

Steps:

• Using 2 Tbsp of unsalted butter, grease a 2-quart baking dish.
• Place half of the bread cubes in the dish, then grated Fontina, then chopped basil, then crab meat; top with remaining bread cubes.
• Take the chilled Brie from the refrigerator and trim the rind (note: the colder the Brie remains, the easier it will be to cut, so don't take it out of the refrigerator too soon before this step).
• Cut the cheese into small cubes, then dot the top of the strata with the cubes of Brie.
• Using a food processor or an electric mixer, beat together the softened cream cheese and the eggs until light and fluffy.
• Melt the 1/2 cup of butter, then into the cream cheese mixture beat the milk, white pepper, mace, cayenne pepper, minced garlic, and melted butter.
• Pour mixture over the strata; using the back of a spoon, press the bread cubes down into the mixture so that all are moistened well.
• Refrigerate over night or at least 6 hours.
• Preheat oven to 350 degrees, then bake the strata for 1 hour or until puffy and golden brown.
• Let sit for at least 5 minutes before serving either hot or warm.

Steps:

• Cook zucchini in salted water 2 - 3 minutes. Drain and set aside.
• Coat a 2-quart baking dish with cooking spray.
• Arrange bread sliced on bottom (cut to fit).
• Sprinkle with 1/2 the cheese.
• Layer zucchini and tomatoes on top of cheese.
• Top with remaining cheese.
• Combine egg product, milk, onion and dill.
• Pour over veggies and cheese.
• Cover with plastic wrap and refrigerate 4 - 24 hours.
• Remove wrap and cover with foil.
• Bake in preheated 325 oven for 30 minutes.
• Uncover and bake an additional 25 - 30 minutes.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.