This strata (a fancy term for a layered bread casserole) makes a wonderful brunch dish or great for a milchig dinner. Serve with a nice salad and you’ve got a great meal. You can even prepare this dish the night before and let it sit covered in the fridge then bake off the night you wish to serve it. This tends to make an even better dish because it gives the bread more time to soak up all of the flavours! If you don’t have Shiitake mushrooms, any kind will do. If you don’t have your own roasted red peppers (though you should, see my recipe for them!) you can use jarred.
¼ cup of butter
1 lbs. Shiitake mushrooms, stemmed and sliced
1 ½ teaspoon salt
¾ teaspoon pepper
1 roasted red pepper, sliced into thin strips
12 slices of challah – cut into 1 inch dice
2 ¼ cups whole milk
1 ½ cups cream
5 large eggs
¾ cup fresh chives, chopped (same quantity dried)
2 tablespoons fresh thyme, chopped (2 teaspoons if using dried)
3 cloves garlic, minced
2 ½ cups goat cheese (soft)
1 ½ cups parmesan, grated
1 cup fontina, grated
Preheat the oven to 350 degrees. Butter the inside of a 9 x 13 glass baking dish and set aside.
Melt butter in a medium sized skillet. Add sliced mushrooms and sauté for 5 minutes or until tender. Season with salt and pepper and set aside to cool. Add sliced red pepper to the mushrooms. Submerge challah cubs in a large bowl of the milk. The bread should absorb all of the milk.
In a separate bowl, whisk together cream, eggs, chives, thyme and garlic. Season with salt and pepper, and add the crumbled goat cheese, and whisk together until fully incorporated.
In the buttered glass dish, lay half of the bread mixture down and don’t worry if it does not fill the entire base. Top with a layer of mushroom/pepper mixture. Add grated fontina and parmesan, then the cream/egg mixture. Repeat the layering process using the remaining ingredients. Bake strata uncovered for 1 hour or until golden brown and firm in the middle.