Just in time for our Middle Eastern celebration of Cinco de Mayo, this recipe is based on Rick Bayless’s “Egg and Cheese Souffle” from Rick and Lanie’s Excellent Cooking Adventures.
I halved the recipe, therefore it can easily be doubled. I also added things to the original recipe.
- 3 large egg
- 1 t dry mustard and a small dollop of Dijon mustard
- 1/2 t salt
- 2 c milk ( I always use nonfat successfully)
- 6 slices cakey white bread (I have used all kinds of bread to the same degree of success)
- 1 cup of shredded cheese, your favorite
- small handful of crumbled feta cheese
- additional ingredients you like such as a handful of sliced cremini mushrooms, and/or sliced roasted red bell peppers, and/ or chopped ham and/or fresh spinach (for this one today I went peppers and mushrooms)
Preheat oven to 325 degrees. Cut the crusts off of the bread. Cut each slice into 16 cubes. Throw the bread cubes and cheese in a large bowl. Mix everything else in a smaller bowl and combine with the bread cubes. Grease an 8 by 8 casserole and place the custard in it. Top with a sprinkling of cheese and chopped fresh herbs. Bake about 45-50 minutes until strata is puffed and golden.
Let stand about 5 minutes and serve.
This is a great recipe for breakfast, lunch, dinner or brunch.
Serves about 4 people.