Serves 12
Alternative Ingredients are listed in Red
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Bread Pudding Strata Serves 12 Alternative Ingredients are listed in Red |
| Qty | Size | Ingredient |
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| 1 | lbs | Dry Bread* | ||
| 1 | lbs | Sliced Bacon or Bacon Ends | ||
| 1 | lbs | Extra Sharp Cheddar Cheese | ||
| 12 | lg | Eggs | ||
| 1 | lbs | Filling(s)** | ||
| 2½ | cups | Heavy Cream | ||
| 2 | tsp | Kosher Salt | ||
| ½ | tsp | Fresh Ground Pepper | ||
| ⅛ | tsp | Grated Nutmeg | ||
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Dice bread into ½" cubes (crust and all) and dry on a baking sheet for half an hour at 150º. Place in a large mixing bowl. In another bowl, crack the dozen eggs, salt, pepper, nutmeg, heavy cream and whip lightly til thoroughly mixed. Add custard mixture to bread cubes. In a frying pan sauté the bacon over medium heat until just crisp (you don't want hard crunchy bits). Strain off grease. In a 9x13 lasagna, brush the bottom and sides with the bacon drippings (or vegetable spray). Layer half of the bread pudding across the bottom and compress (lightly) flat. Then layer half of the cheese over that, then the bacon, then the "filling(s)", then ¼ of the cheese, then the rest of the bread pudding (and compress again), and then the rest of the cheese. At this point you can go ahead and bake it. But it is recommended that you cover and refridgerate for a few hours to overnight before cooking. Thiss will allow the bread, especially hard breads, to fully absorb the custard and other flavors. Preheat an oven to 350º. Bake for 45 minutes until set. At this point broiling the top to a GBD is a nice touch. Cut into 12 squares and serve. Enjoy!
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