Description
From Bridget Edwards of Bake at 350.
Ingredients
- 8 strips Bacon
- ⅓ cups Chopped Shallots
- 10 Eggs
- 4 cups Whole Milk
- 1 teaspoon Dry Mustard
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 1 cup Grated Gruyere Cheese
- 1 cup Grated Cheddar Cheese
- ¼ cups Fresh Italian Parsley
- 6 cups (Lightly Packed) Torn French Bread
Preparation
Grease a 9×13 pan.
Chop bacon into 1 1/2 inch pieces. Cook until crispy. Set aside on paper towels and pat to remove excess grease. Pour all but a couple of tablespoons of the bacon grease out of the pan. Cook shallots in remaining fat until softened. Set aside.
Whisk eggs for 1–2 minutes. Whisk in milk, mustard, salt, and pepper. Stir in reserved bacon, shallots, cheese, and parsley. Fold in the torn bread.
Pour into the prepared pan and cover with foil. Refrigerate for at least 6 hours, up to 24.
Preheat oven to 350ºF. Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.) Scoop portions with a large spoon rather than trying to cut into squares.
