Raisin Bread Strata

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.

 

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Raisin Bread Strata with Sausage and Dried Plums

 

Submitted by:

Janieloo

Servings:

 

Preparation time:

 

Ingredients:

1 pound bulk breakfast sausage

8 large eggs
4 cups whole milk
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1 16-ounce loaf sliced raisin-cinnamon-swirl bread, each slice halved on diagonal
18 dried pitted plums (prunes),each cut into 3 pieces

Pure maple syrup

Directions:

Sauté sausage in large nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to bowl; cool.

Butter 13x9x2-inch glass baking dish. Whisk eggs, milk, salt, and pepper in medium bowl. Arrange half of bread in bottom of prepared dish with bases of triangles facing in same direction. Scatter half of sausage, then half of plums over bread. Arrange remaining bread in dish with triangles facing in opposite direction. Scatter remaining sausage and plums over. Pour milk mixture over; press on bread to submerge. Cover; chill overnight.

Position rack in center of oven and preheat to 350°F. Place strata on rimmed baking sheet. Bake uncovered until strata is puffed and golden and knife inserted into center comes out clean, about 1 hour. Let stand 10 minutes. Cut strata into squares and serve with maple syrup.

Notes:

From Bon Appetit, February 2004