But because we do not have italian sauages and sun-dried tomatoes, we made do with minced meat and fresh tomatoes :)
In case u're wondering, strata means layers in italian and layering is pretty much the highlight of this recipe :) I believe strata can be consider a savoury bread pudding :)
Pictures!
(I must admit that i wish it turned out looking prettier, but it's our first try after all!)
What i'd change if we make this the next time
(1) Use better bread instead of bonjour loaf, sth drier especially
(2) Use REAL mozarella cheese
(3) Use sun-dried tomatoes
Overall, i find the whole thing too moist. Possibly from the bread and fresh tomatoes. The next time will be better!
Recipe below if u want to try it too :)
Ingredients
Serves 6.
8 ounces Italian sausage, (about 3), casings removed
1 medium onion, chopped
1/4 cup chopped sun-dried tomatoes
Unsalted butter, for baking dish
8 large eggs
1 cup milk
Coarse salt and freshly ground pepper
6 to 8 ounces Italian bread, sliced 1/2 inch thick
1 1/2 cups shredded mozzarella cheese, (about 6 ounces)
Directions
In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes. Add onion; cook. Stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
Butter an 8-inch-square baking dish. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange half the bread in a slightly overlapping layer in bottom of dish. Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly. Pour egg mixture over layers. Cover and refrigerate at least 20 minutes or up to overnight.
Preheat oven to 350 degrees. Bake, uncovered, until puffed and golden and a toothpick inserted into center comes out clean, 35 to 45 minutes.
