Wine and Swiss Strata Recipe

Wine and Swiss Strata Recipe
Wine and Swiss Strata Recipe photo by Taste of Home
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing

Ingredients

  • 11 cups cubed day-old French bread
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced fully cooked ham
  • 3 green onions, sliced
  • 6 large eggs
  • 2 cups whole 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 13x9-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 in 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.
Originally published as Wine 'n' Cheese Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p142

Nutritional Facts

1 piece: 286 calories, 15g fat (8g saturated fat), 147mg cholesterol, 544mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 15g protein.

  • 11 cups cubed day-old French bread
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced fully cooked ham
  • 3 green onions, sliced
  • 6 large eggs
  • 2 cups whole 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
  1. Place bread cubes in a greased 13x9-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.
  2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
  3. 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.
Originally published as Wine 'n' Cheese Strata in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p142

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