15 hours ago
Monday, August 22, 2016
We had a nice vacation at the beach last week, and of course I have to bring my own food (for breakfasts and lunches). Why leave the beach to have to buy a sandwich? My tanning time is much too important to get off that chair!
So, I bake some snacks, make a big pan bagnat (tuna nicoise sandwiches) and this corn & scallion strata for breakfasts at the shore.
A strata is just a bread pudding with a fancy name. You can use any vegetable you like, any cheese and any herb.
The basic rule is bread cubes, milk, and eggs.
The recipe is from Smitten Kitchen, but I added cherry tomatoes and mixed cheeses (used what I had).
It lasted 4 days in the fridge, and was delicious and easy!
Corn, Tomato & Scallion Strata (adapted from Smitten Kitchen):
1 tablespoon butter
3 cups fresh corn (cut from 3 small-to-average cobs)
1 1/2 cup thinly sliced scallions (both white and green parts from a 4-ounce bundle)
1 cup or a big handful of cherry tomatoes, cut in half
8 cups whole wheat, Italian, country or French bread in 1-inch cubes (I used 2 small stale baguettes)
2 cups (6 ounces) coarsely grated sharp cheddar, gruyere, or mozzarella (I mixed cheeses)
1 cup (2 ounces) finely grated parmesan
8 large eggs
2 tbsp Dijon mustard or mayo
2 1/2 cups milk (I had half & half that was ready to spoil, so used that)
1 teaspoon table salt or 2 teaspoons of a coarse sea salt
freshly ground black pepper
Generously butter a 3-quart baking dish (a lasagna or 9"×13" pan works well here too).
Toss corn and scallions together in a medium bowl. Combine cheeses in another bowl.
In a large bowl, gently beat eggs and mayo/mustard together, then whisk in milk, salt and lots of freshly ground black pepper.
Spread one-third of bread cubes in prepared baking dish, it will not fully cover bottom of dish, this is fine.
Add half of the corn, scallions, tomatoes then cheese mixture. Repeat layering twice with remaining bread, corn and cheese. Pour egg mixture evenly over strata and press down. You can also do this in one big layer if you like.
SK wants you to soak the bread for at least 8 hours before baking.....I did not do this. I let it sit for an hour, then baked it with great results.
When ready to bake, heat oven to 350F. Bake strata, uncovered, until puffed, golden brown and cooked through, about 45 minutes, it will puff up then deflate. Let rest 15 minutes before serving.
This was still delicious on day 4 reheated on low in the microwave at the beach!