A brilliant invention. You use up stale bread, get rid of all those odd bits of cheese, and you make a delicious dish all at the same time.
1 long loaf French bread, (stale is fine), cut into 1/2-in. slices
2 cups shredded cheese, (cheddar, swiss, Monterey jack or a mix)
4 green onions, chopped
5 eggs, beaten
1 tbsp mustard, (Dijon, if you have it)
3 cups milk
1 tsp salt
1 or 2 tomatoes, sliced
1/3 cup grated Parmesan
2 tbsp butter, cut in bits
Have your helpful young chef cover the bottom of a well-greased 9 x 13 in. (22 x 33 cm) baking dish with a layer of bread slices. Over this, sprinkle a handful of shredded cheese, then some chopped green onions. Repeat each layer twice, ending with green onion.
In a bowl, mix together the beaten eggs, the milk, mustard and salt. Pour this business over the dish, cover with plastic wrap and refrigerate for several hours or (preferably) overnight.
When you're ready to cook, remove the plastic, arrange the tomato slices artistically on top, sprinkle with the Parmesan cheese and dot with butter bits. Bake at 350°F (180°C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean.
Meaty cheesy strata: Add some pre-browned, crumbled sausage meat or cooked and crumbled bacon between the layers of the dish.
Veggie-packed strata: Add a layer of sauted sliced mushrooms, onions, peppers and/or zucchini.
Fully loaded strata: Go crazy - add both meat and veggies to the dish.
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