During our pre-parenting days we used to enjoy staying at B & Bs. One of our favorite destinations was Cape May, New Jersey. Along with gorgeous oceanfront, Cape May is blessed with stately Victorian homes, many of which now take guests.
While we were staying at the Mainstay Inn, we enjoyed our breakfast so much, we bought the cookbook they offered at the reception desk.
|Mainstay Inn Cookbook|
|© Mainstay Inn|
If the true indicator of a beloved recipe is a stained page, then Cheese Strata is definitely a winner!
One of the best parts of this cheesey-eggy wonder is that you make it the night ahead (for this reason it became our traditional Christmas morning dish, because who has time for fussing in the kitchen when there are stockings and presents to be opened?).
The only thing not to like about Cheese Strata is that the butter in it likes to ooze up over the top of the casserole dish and puddle in the bottom of the oven, where it can smoke and create quite a stinky mess. To avoid this, take our advice and put a foil pie plate under the casserole while it cooks.
Isn't it gorgeous?
|Cheese Strata © Rhiann Wynn-Nolet|
8 slices white bread, cubed
2 C sharp cheddar cheese, grated
8 large eggs
1/2 stick butter, melted
2 C milk
1/2 tsp dry mustard (optional)
1. Grease souffle dish.
2. Put in bread and cheese in layers, ending with cheese.
3. Put other ingredients in a blender and combine (or whisk together).
4. Pour the mixture over the bread and cheese slowly, allowing it to be absorbed.
5. Place cover over dish and refrigerate overnight.
6. Bake at 350 degrees for 60-65 minutes.
Daisy has also given Cheese Strata her stamp of approval (even though she's not supposed to have eggs or dairy, somehow a tiny smidgen made its way to her bowl, and Buster's too).
|Daisy © Rhiann Wynn-Nolet|
At Quince Cottage we prefer our recipes easy, delicious, and customizable.
You could easily add bacon, ham, sausage, mushrooms or whatever to this recipe.