Chive And Brie Strata Food

CHIVE AND BRIE STRATA

Chive and Brie Strata image

Categories Cheese Herb Bake Brie Summer Chive Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 12

Ingredients

2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
4 cups (or more) whole milk
10 large eggs
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 cups chopped fresh chives
18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh tarragon
12 tablespoons grated Swiss cheese
2/3 cup grated Parmesan cheese
2 tablespoons (1/4 stick) butter

Steps:

Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 4 cups milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 1 1/3 cups total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 350°F. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.

HAM & BRIE STRATA

Ham & Brie Strata image

There's nothing quite like my comfy strata made with Brie, ham and mushrooms. Put it together and bake it now, or hold it overnight to pop into the oven tomorrow. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
8 ounces sliced fresh mushrooms
1/2 cup chopped onion
2 cups fresh baby spinach
2 garlic cloves, minced
12 cups (about 8 ounces) cubed day-old French bread
2 cups cubed deli ham
8 ounces Brie cheese, rind removed and chopped
8 large eggs
3 cups 2% milk
2 tablespoons Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until mushrooms are golden brown and onion is tender, 5-7 minutes. Add spinach and garlic; cook until spinach is wilted, 1-2 minutes longer., Transfer mushroom mixture to a greased 13x9-in. baking dish. Add bread, ham and cheese., In a large bowl, whisk eggs, milk, mustard, salt and pepper. Pour over bread. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked strata, covered, several hours or overnight. To use, preheat oven to 375°. Remove strata from refrigerator while oven heats. Bake, as directed.

Nutrition Facts : Calories 243 calories, Fat 12g fat (6g saturated fat), Cholesterol 162mg cholesterol, Sodium 680mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.

BRIE AND VEGGIE BREAKFAST STRATA

Brie and Veggie Breakfast Strata image

Make and share this Brie and Veggie Breakfast Strata recipe from Food.com.

Provided by Brookelynne26

Categories Breakfast

Time P1DT45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 large sweet onion, halved and thinly sliced
1 large red bell pepper, diced
1 large yukon gold potato, peeled and diced
2 tablespoons olive oil
8 ounces brie cheese
12 ounces sourdough bread, loaf cubed
4 ounces shredded parmesan cheese
8 large eggs
3 cups milk
2 tablespoons Dijon mustard
1 teaspoon seasoned salt
1 teaspoon pepper

Steps:

Sauté first 3 ingredients in hot oil 10 to 12 minutes or just until vegetables are tender and onion slices begin to turn golden.
Trim and discard rind from Brie. Cut cheese into 1/2-inch cubes.
Layer a lightly greased 13- x 9-inch baking dish with half each of bread cubes, onion mixture, Brie cubes, and Parmesan cheese.
Whisk together eggs and next 4 ingredients; pour half of egg mixture evenly over cheeses. Repeat layers once. Cover and chill at least 8 hours or up to 24 hours.
Bake at 350 F for 45 to 50 minutes or until lightly browned on top and set in center.

Nutrition Facts : Calories 372.9, Fat 20.1, SaturatedFat 9.4, Cholesterol 212.1, Sodium 882.7, Carbohydrate 27.7, Fiber 1.9, Sugar 2.1, Protein 20.2

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