Thursday, February 23, 2012

Tuscan Strata

This recipe uses the Tuscan Parmesan Seasoning Mix and the Savory Tuscan Bread from the Biltmore Inspirations catalog. 
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  • 1 tablespoon unsalted butter
  • 8 eggs
  • 1¼ cup half-and-half
  • 1 tablespoon Tuscan Parmesan Seasoning Mix
  • 1 package Savory Tuscan Bread, prepared according to directions and cut into ½-slices
  • ½ pound sliced ham
  • ½ pound sliced Gruyere cheese
  • 1 cup shredded Italian mixed cheese
Grease a 2-quart baking dish or casserole with 1 teaspoon butter. Whisk together eggs, half-and-half, and Tuscan Parmesan Seasoning Mix in large bowl.  Set aside.
Cut sliced bread into triangles. Cut ham slices in half. Cut across sliced Gruyere to form triangles.
Shingle bread, cheese, and ham in dish with point of triangle turned up and bottom of triangle on against baking dish. Repeat across entire baking dish.
Pour egg mixture over layered ingredients. Gently press down with the back of a large spoon to make sure bread tops are moistened.  Melt remaining butter and drizzle over surface. Top with shredded cheese.
If you are making this ahead of time, cover with plastic wrap and refrigerate overnight.
Otherwise, preheat oven to 350 degrees.  Bake strata, uncovered, until golden brown and slightly puffed, about 45–55 minutes.
Let rest 10 minutes before serving.
Yields 6 servings.

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