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Wine and Swiss Strata

 Wine and Swiss Strata
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
12 ServingsPrep: 20 min. + chilling Bake: 40 min. + standing

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.

2 of 2

Wine and Swiss Strata (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.