Overnight Wine and Cheese Strata
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Ingredients
| 1 (1) | loaf French Bread | | 1 pkg. (8) | pkg. fresh mushrooms, sliced | | 1-1/2 tsp. | chopped fresh oregano or | | 1/2 tsp. | dried oregano | | 1/4 tsp. | pepper | | 1/4 cup | butter or | | margarine, melted | | 2/3 cup | dry white wine or | | milk | | 2 cups | chopped cooked ham | | 1 cup | shredded Swiss cheese | | 1 cup | shredded Monterey Jack cheese | | 1/2 cup | chopped green onions | | 6 | lg. eggs | | 2 cups | milk | | 1/4 cup | spicy brown mustard | | 1/4 tsp. | pepper | | Hot sauce to taste | | 1-1/3 cup | sour cream | | 3/4 cup | grated Parmesan cheese |
Garnishes
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Instructions
Cut off and discard crusty ends of bread. Tear rest of loaf into bite size chunks. Arrange bread snugly in a heavily greased 13 x 9 x 2 inch baking dish. Set aside.
Cook mushrooms, 1 ½ teaspoons fresh oregano, and ¼ teaspoon pepper in butter in a large skillet over medium high heat, stirring constantly, until mushrooms are tender. Sprinkle mushroom mixture over bread. Pour white wine over mushroom mixture. Sprinkle with ham and next 3 ingredients.
Combine eggs and next 4 ingredients. Beat with a wire whisk until blended. Pour egg mixture over layers in dish. Cover and chill 8 hours.
Bake strata, covered, at 350 F. for 45 to 50 minutes. Remove from oven, and spread with sour cream. Sprinkle with Parmesan cheese. Broil 4 inches from heat with electric oven door partially opened 2 to 3 minutes or until lightly browned. Garnish, if desired. Serve hot. 8 servings.
NOTE: If you’d like to omit the wine in this rich brunch dish, substitute 2/3 cup milk.
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Author's Comments
Pour egg mixture over layers in dish. The egg mixture will soak into the bread overnight.
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