Friday, March 29, 2013

Recipe of the Week

Easter Strata

A simple breakfast dish that the whole family can make and enjoy! 

  • 1 frozen Tribeca Baguette, cut into 1 inch cubes   ***
  • 1/2 cup crumbled cooked bacon     *** 
  • 2 cups Irish Cheddar, shredded  ***
  • 1 cup Gruyere, shredded  ***
  • 1 doz. Dry Dock Farm Fresh Eggs  ***
  • 2 1/2 cups Half-n-Half
  • 1 t. Vilux Dijon mustard  ***
  • 1 to 1 1/2 t. La Chinata smoked paprika powder  ***
  *** In stock at The Wine and Cheese Place Forsyth
Pick your favorite bacon- we have four different ones in stock now.

Preheat oven to 350 degrees.
Toss cubed baguette, bacon and cheese in a 9x13 glass baking dish.
In a medium bowl, whisk eggs, half-n-half, mustard and paprika until smooth.
Pour egg mixture evenly over bread mixture in baking dish.
Cover with plastic wrap or wax paper (not foil) and place in fridge overnight.
Remove from fridge, remove plastic wrap or wax paper and place in preheated oven.
Bake in oven 1 hour until golden brown and eggs have set.
Let stand for 10 minutes before serving.
Makes 6-8 servings.

Recipe from Shae of The Wine and Cheese Place

We just enjoyed the Easter Strata this morning at the store, delicious.

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