Birthday Breakfast Strata
Breakfast Strata based on The Silver Palate, but adjusted over the years as I make it every year for my birthday.
Breakfast Strata based on The Silver Palate, but adjusted over the years as I make it every year for my birthday.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (267g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- One day before serving, assemble the strata: mix the milk and wine in a shallow bowl. Dip the slices of bread in the mixture one or two at a time, squeezing out the excess from each piece.
- Lay the slices in a 9 by 13 pan so that the bottom of the pan is completely covered, using a third of the bread. layer a third of the salami slices on top of the bread, then spread a third of the goat cheese, sprinkle a third of the basil, a third of the red pepper strips, and drizzle a tablespoon of olive oil over all. repeat twice more using up the rest of these ingredients.
- Beat the eggs with the black pepper and salt, and pour it over the strata. cover with plastic wrap and refrigerate overnight.
- the following morning, remove the strata from the refrigerator and let warm to room temperature.
- preheat the oven to 350 degrees; drizzle the top with cream and bake until puffy and browned. serve immediately.
Allowing assembled bread casseroles to rest overnight in the refrigerator transforms dense baguettes into a cohesive custardy matrix by morning. Stale or thoroughly dried bread absorbs liquids efficiently without disintegrating into mush during the soaking phase. Slicing baguettes uniformly ensures each layer hydrates at an equal rate while baking at 350 degrees.
Historical Roots of the Savory Strata
Tracing back to mid-century American adaptations of European layered bakes, the strata emerged as a practical method for utilizing leftover artisan loaves and cured meats. Incorporating white wine into the dairy soak introduces acidity that cuts through the rich goat cheese and heavy cream topping. Fresh basil adds herbal brightness, though robust dried oregano serves as a reliable 1:3 substitution ratio if fresh leaves are unavailable.
- Cold dairy straight from the refrigerator will curdle if baked immediately, so temper the unbaked casserole on the counter for 45 minutes before heating.
- Squeeze liquid from the bread gently rather than wringing it forcefully to retain structural integrity.
- Bake until the center reaches a puffy, golden-brown state without wet pockets.
