Creamy Egg Strata
total: 10 hrs 10 mins
hands-on: 35 mins
Yield: Makes 8 to 10 servings
1/2 (16-oz.) French bread loaf, cubed (about 5 cups)
6 tablespoons butter, divided
2 cups (8 oz.) shredded Swiss cheese
1/2 cup freshly grated Parmesan cheese
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1/2 cup sour cream
8 large eggs, lightly beaten
Garnish: chopped fresh chives
Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.
Melt the remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté for 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, for 2 to 3 minutes or until lightly browned. Whisk in broth and the next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.
Gradually whisk about one-fourth of the hot sour cream mixture into eggs; add egg mixture to the remaining sour cream mixture, whisking constantly. Pour mixture over cheese in the baking dish. Cover with plastic wrap, and chill for 8 to 24 hours.
Let strata stand at room temperature for 1 hour. Preheat the oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.
Recipe courtesy of Southern Living.