submitted by Irene
Tibbits
serves 12
2 teaspoons unsalted butter
¾ (15 ounce) loaf Challah bread, cut into ½-inch slices
1 pound thinly shaved ham
1 pound Gruyère cheese, shredded (about 4 cups)
2 large Roma tomatoes, thinly sliced
1 bunch asparagus (about 1 pound), cut crosswise into 1½-inch
pieces (about 3 cups)
15 large eggs
1 cup cream
1 tablespoon chopped fresh thyme leaves plus additional for
garnish
¼ teaspoon salt
8 teaspoons ground black pepper
Grease 13
x 9 inch or 3-quart glass or ceramic baking dish with butter. In bottom of
prepared dish, evenly layer half the bread, tearing to fit if necessary, and
half the ham, cheese, tomatoes, and asparagus, repeat layers with remaining
half of each ingredient.
In large
bowl, whisk eggs, add cream, thyme, salt and pepper, and whisk until blended. Evenly
pour egg mixture over layered ingredients, cover and refrigerate at least 4
hours or up to overnight.
Preheat
oven to 350° F. Bake strata, uncovered, 1 hour or until top is golden brown,
toothpick inserted in center comes out clean and internal temperature reaches
165° F. Let stand 10 minutes, sprinkle with thyme, if desired, and serve.
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