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Wine and Swiss Strata Recipe

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Although I typically serve this strata for breakfast and brunch, it also makes a nice light lunch or dinner. The hint of wine makes it special.—Cheryl Schmitt, Clarinda, Iowa

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Wine and Swiss Strata Recipe

Prep: 20 min. + chilling Bake: 40 min. + standing

Yield: 12 Servings

20 40 60

Ingredients

11 cups cubed day-old French bread
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup diced fully cooked ham
3 green onions, sliced
6 eggs
2 cups milk
1/4 cup white wine or chicken broth
1-1/2 teaspoons Dijon mustard
1/8 teaspoon pepper
1 cup (8 ounces) sour cream
1/4 cup shredded Parmesan cheese

Directions

Place bread cubes in a greased 13-in. x 9-in. baking dish; top with Swiss and Monterey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata. Yield: 12 servings.

Nutritional Facts 1 piece with 1 tablespoon sauce equals 286 calories, 15 g fat (8 g saturated fat), 147 mg cholesterol, 544 mg sodium, 20 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Wine 'n' Cheese Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p142

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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