- Prep Time
- 15 mins
- Cooking Time
- 3 h
- Total Time
- 4 h 15 m
- Serves
- 8
Ingredients
- 3 tbsp
- olive oil
- 45 mL
- 1 pkg
- sliced Portabella mushrooms, diced
- 170 g
- 2 tbsp
- finely diced shallots
- 30 mL
- 1 tbsp
- chopped fresh thyme
- 15 mL
- 6 cups
- cubed day-old bread
- 1.5 L
- 1 cup
- shredded part skim mozzarella cheese
- 250 mL
- 6
- eggs
- 2 1/2 cups
- milk
- 625 mL
- 1/4 tsp
- paprika
- 1 mL
- 1/4 tsp
- cayenne pepper
- 1 mL
- salt and pepper to taste
Directions
Step 1
Brush a 9 x 11 in. (23 x 28 cm) baking dish with 1 tbsp (15 mL) oil and set aside. Heat remaining oil in a skillet over medium-high heat and sauté mushrooms and diced shallots until tender. Stir in fresh thyme, season with salt and pepper and cool slightly.
Step 2
In a mixing bowl, toss sautéed mushrooms, cubed bread and 1/2 cup (125 mL) cheese; spread mixture evenly in dish.
Step 3
Whisk together eggs, milk, paprika, cayenne, salt and pepper. Pour egg mixture over the bread mixture, wrap with foil and refrigerate for 3 to 4 hours or overnight.
Step 4
Bake in an oven preheated to 350°F (177°C). After 20 min., remove foil and sprinkle strata with remaining shredded cheese; bake for an additional 20 to 25 min., until the top is golden and bubbly. Cool slightly; cut into squares and serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 250
- Fat:
- 14 g
- Saturated Fat:
- 4 g
- Carbs:
- 19 g
- Fibre:
- 1 g
- Cholesterol:
- 160 mg
- Protein:
- 14 g
- Sodium:
- 410 mg
