Bacon Strata
On June 21, 2006 in Different Dinner Project, Recipes
1/2 small baguette, sliced
8 slices pork bacon
6 eggs, beaten
2 cups whole milk
1 teaspoon mustard
1/4 cup parmesan cheese, grated
salt and pepper
- Butter an ovenproof dish and arrange 3-4 layers of baguette slices and bacon.
- Whisk together eggs, milk and mustard and season with salt and pepper. Pour over the bread and bacon.
- Cover the dish with plastic wrap and refrigerate for an hour or two so that the bread can absorb some of the moisture.
- Preheat oven to 350 degrees.
- Bake strata in the oven until the center has puffed up and a toothpick can be inserted into the center and come out clean, about 1 hour.
- Let stand for several minutes before cutting. Serve with Hollandaise and top with parmesan cheese to serve.
Makes 4 servings
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Oh yay, I’m going to make this using the last of my salvaged/savaged baguette! I love souffle, so this seems really delicous.
I don’t know if it’s just me, but my text is running right out of the text box as I type this. It’s spooky. I think a lack of sleep is making everything spooky these days. The sun and clouds? Spooky. That empty water bottle on my desk? *shudder*
For some reason, there are infinite ways of using up leftover baguette. It’s absolutely essential to save that 30 cents of bread!
What browser are you using?
The “writing off the screen” bug has been (or should be) fixed now. Also, you should be notified that I’m telling you these things. Bonus!
Mozilla’s Firefox. As opposed to someone else’s Firefox, you know?
It’s essential to use up these pieces of baguette because it took about five hours to make them and a lot of aggravation with my stoopid oven.
I’m notified when I log in to the site, which is good enough, as I try to do that at least every few days. I like the new fixes a lot! I should change my answer in the poll … just kidding. (I mean, I already approved.)
Oh, the baguette that you made! Did you end up making this dish?
Aside from me, you’ll likely be the most active user. Glad Charlie is keeping you happy.
No, though I debated it for about twenty minutes. Then I thought about making it in the morning, then I realized I don’t get out of bed until I absolutely have to in the morning. I’m going to make it for dinner, and I’m going to use up the last of my prosciutto instead of bacon, and add some herby stuff. I’m looking forward to trying it out!
Charlie is one of my nicknames!
I think sites often take awhile before people really start utilizing it. I see this as a really good resource already, and it still has a lot of potential!
It sounds like it’s going to be better than mine already :) Can’t wait to see your pictures.
They’re on their way. =)
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