Toasted Walnut, Fontina and Gorgonzola Strata
- Toasted Walnut, Fontina and Gorgonzola Strata
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- Submitted By: Teresa Ralston
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A simple layered egg and bread dish enhanced by walnuts and a duo of cheeses. Easy to make a day ahead and delicious to eat!
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- Servings: 8
- Prep Time: 15m
- Cook Time: 40-45m
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- Ingredients
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1 tablespoon unsalted butter
10-1 inch thick slices french bread (about 3x5 inches each)
5 eggs
1 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 teaspoon salt
1 1/2 cups half and half
3/4 teaspoon freshly ground black pepper
6 ounces grated fontina cheese
1 large red bell pepper, cut into thin strips
2 ounces gorgonzola cheese crumbles
1 cup toasted chopped California English walnuts
1 tablespoon chopped fresh flat leaf parsley
- Directions
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Butter inside of a 13x 9 x 2 inch glass baking dish. Place bread slices in a single layer inside of dish. Tear any pieces that won't fit into small pieces to fill in spaces between bread slices. Whisk eggs, mustard, thyme, and salt in a mixing bowl. Continue to whisk and add in half and half. Pour egg mixture evenly over bread. Cover with foil and refrigerate overnight.
Heat oven to 350 degrees. Sprinkle top of bread slices with pepper. Top with fontina and red bell pepper. Cover loosely with foil and place in oven to bake for 20 minutes.
Remove foil, top with gorgonzola crumbles and walnuts and return to oven for another 20-25 minutes or until strata is set and done. Remove from oven and cool 5 minutes.
Sprinkle with parsley and serve.
Yield: 8 servings
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