Pumpernickel Strata with Goat Cheese and Bacon
Strata is a casserole usually served for brunch characterized by eggs, cheese and cream. Here I’ve omitted most of the fat and yet this dish is still so rich and decadent, you can’t even tell.
This is another dish and recipe I shared a few years ago and it is perfect for a New Years Day brunch. Coincidentally, my mother and I were discussing it this morning.
I hope everyone had a fantastic Christmas (or holiday this year)!
Pumpernickel Strata with Goat Cheese and Bacon
- Yield: 8 1x
Description
Strata is a casserole usually served for brunch characterized by eggs, cheese and cream. Here I’ve omitted most of the fat and yet this dish is still so rich and decadent, you can’t even tell.
Ingredients
1 Cup milk (I used 1%)
1 tsp Dijon mustard
8 (Large) eggs
½ tsp Salt
¼ tsp Pepper
5–6 Sprigs of fresh thyme, leaves only
½ 675 g pumpernickel Bread, cut into cubes (approximately 8 cups)
70 g reduced fat Goat Cheese
4 Slices bacon, cooked crisp and broken into one inch pieces
Instructions
Preheat your oven to 350.
Add the Dijon to the milk and mix well, then add the eggs, salt, pepper and thyme leaves, again mix well until smooth.
Use a 5″ x 8″ lasagna pan or a square 8” x 8” square pan and grease it using a cooking spray or olive oil.
Add the bread cubes to the pan, push them down a bit using your hand and then pour the egg mixture evenly over the bread.
Top evenly with the goat cheese and bacon crumble.
Cover the strata with foil and refrigerate for a minimum of 30 minutes, upto a day.
Bake uncovered for 30 minutes.
Notes
- This is a small pan for a lot of people but it is very rich and should really be a side.
- This would be perfect with fresh fruit.
- Feel free to switch up the bread with another hearty loaf.