Double-cheese Strata

Double-cheese Strata Recipe from Italy and Switzerland

Region / culture: Italy, Switzerland | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6-8

Introduction

Double-cheese strata is a delicious and hearty dish that is perfect for breakfast, brunch, or even dinner. This savory casserole is made with layers of Italian bread, sharp cheese, French fried onions, broccoli, Swiss cheese, and a flavorful egg mixture. It is easy to prepare and can be made ahead of time, making it a great option for busy days.

History

The origins of strata can be traced back to Italy, where it was traditionally made with layers of bread, cheese, and vegetables. Over time, the dish evolved and became popular in the United States, where it is now a staple on brunch menus and in home kitchens. Double-cheese strata is a modern twist on the classic recipe, adding extra cheese for a rich and indulgent flavor.

Ingredients

10 to 12 slices of italian bread, about 0.5 inch thick
0.67 cup (about 5 oz or 142 g) of sharp cheddar light cold pack cheese food, softened
1.33 cup of French's® french fried onions
1 package (10 oz or 283 g) of frozen chopped broccoli, thawed and drained
0.5 cup (2 oz or 57 g) of shredded swiss cheese
5 eggs
3 cups of milk
2 tbsp of French's® Zesty Deli mustard
0.5 tsp of salt
0.25 tsp of ground white pepper

How to prepare

Grease a 3 qt (2.84 liter) baking dish.
Spread cheddar cheese on the bread slices.
Arrange the slices in a single layer at the bottom of the prepared baking dish, pressing them to fit.
Layer French fried onions, broccoli, and Swiss cheese over the bread.
In a medium bowl, beat together eggs, milk, mustard, salt, and pepper until well blended.
Pour the egg mixture over the layers.
Let it stand for 10 minutes.
Preheat the oven to 350°F (177°C).
Bake for 35 minutes or until a knife inserted into the center comes out clean. If the top becomes too brown, loosely cover with foil near the end of baking.
Cool on a wire rack for 10 minutes.
Cut into squares to serve.

Variations

Add cooked bacon or sausage for a meaty version of the strata.
Use different types of cheese, such as mozzarella, cheddar, or pepper jack, for a unique flavor.
Substitute spinach or mushrooms for the broccoli for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to use day-old bread for the best texture in the strata.

- Be sure to drain the broccoli well to prevent the strata from becoming too watery.

- Feel free to customize the recipe with your favorite cheeses, vegetables, or meats.

- For a vegetarian version, you can omit the French fried onions or use a vegetarian alternative.

- Serve the strata with a side salad or fresh fruit for a complete meal.

Serving Suggestions

Double-cheese strata can be served on its own or with a side salad, fresh fruit, or a cup of soup.

Cooking Techniques

Be sure to let the strata stand for 10 minutes before baking to allow the bread to soak up the egg mixture.

- Cover the strata with foil near the end of baking if the top becomes too brown.

Ingredient Substitutions

Use whole wheat bread or gluten-free bread for a healthier option.

- Substitute almond milk or soy milk for the dairy milk for a dairy-free version of the strata.

Make Ahead Tips

Double-cheese strata can be assembled the night before and refrigerated overnight. Simply bake it in the morning for a quick and easy breakfast.

Presentation Ideas

Serve the strata in individual ramekins for a more elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Double-cheese strata pairs well with a crisp green salad, fresh fruit, or a glass of orange juice.

Storage and Reheating Instructions

Leftover strata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of double-cheese strata contains approximately 350 calories.

Carbohydrates

Each serving of double-cheese strata contains approximately 25 grams of carbohydrates.

Fats

Each serving of double-cheese strata contains approximately 20 grams of fat.

Proteins

Each serving of double-cheese strata contains approximately 15 grams of protein.

Vitamins and minerals

Double-cheese strata is a good source of calcium, vitamin A, and vitamin C.

Alergens

Double-cheese strata contains dairy, eggs, and wheat.

Summary

Double-cheese strata is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious option for any meal.

Summary

Double-cheese strata is a delicious and versatile dish that is perfect for any meal. With layers of bread, cheese, vegetables, and a flavorful egg mixture, it is sure to be a hit with your family and friends. Try this recipe for a satisfying and comforting meal that is easy to make and full of flavor.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a chilly autumn morning, and my dear friend Martha invited me over for brunch. As I entered her cozy kitchen, I was immediately greeted by the warm and inviting aroma of freshly baked bread and melted cheese. Martha had prepared a delicious Double-Cheese Strata, a dish I had never heard of before.

I watched in awe as Martha effortlessly layered slices of crusty bread, sharp cheddar cheese, and creamy Swiss cheese in a casserole dish. She then poured a rich custard mixture over the layers, allowing it to soak in and infuse the bread with flavor. As she popped the dish into the oven, Martha explained that the strata would puff up and become golden brown and crispy on top.

As we sat down to enjoy our meal, I took my first bite of the Double-Cheese Strata and was immediately hooked. The combination of gooey melted cheese, fluffy bread, and savory custard was simply divine. I knew right then and there that I had to learn how to make this dish myself.

Over the years, I have collected recipes from various places and people, but Martha's Double-Cheese Strata was one that stood out to me. I asked her for the recipe, and she graciously shared it with me. I made the dish for my family that weekend, and it was a hit. From that moment on, Double-Cheese Strata became a staple in my own kitchen.

As I continued to make the dish, I experimented with different types of bread and cheeses, adding my own twist to Martha's original recipe. Sometimes I would use a hearty whole wheat bread for a nutty flavor, other times I would substitute Gruyere cheese for the Swiss to add a touch of sophistication. No matter the variation, the Double-Cheese Strata always turned out delicious.

One day, while visiting a local farmers market, I stumbled upon a vendor selling farm-fresh eggs and artisanal cheeses. I struck up a conversation with the farmer, who shared with me his secret for making the perfect custard for a strata. He explained that using a mixture of whole milk and heavy cream would create a rich and velvety texture, while adding a pinch of nutmeg would enhance the flavor.

Inspired by the farmer's advice, I went home and made a batch of Double-Cheese Strata using his suggestions. The result was nothing short of spectacular. The custard was silky smooth, the cheese melted to perfection, and the bread had soaked up all the flavors beautifully. I knew then that I had found the ultimate recipe for Double-Cheese Strata.

Since then, I have shared my recipe with friends and family, who have all raved about it. The dish has become a tradition in our household, especially during the holidays when we gather together to enjoy a leisurely brunch. I take pride in knowing that my Double-Cheese Strata brings joy and comfort to those I love.

As I reflect on my journey of learning to make this delicious dish, I am grateful for the friendships and connections that have enriched my culinary repertoire. Each recipe I learn is like a treasure, passed down from one generation to the next. And so, I will continue to cook and share my love for food with others, one delicious bite at a time.