Savory Herb & Gruyere Strata Recipe | Laura's Best Recipes
Savory Herb & Gruyere Strata
Recipe and Photo Reprinted with Permission by Chef David Lawrence
- ¼ cup unsalted butter, plus more for buttering pan
- 2 shallots, sliced
- 1/2 cup dry white wine
- 6 large eggs
- 2 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 2½ cups Gruyere cheese (about 10 ounces
- 2½ cups Swiss cheese (about 10 ounces)
- ¼ cup fresh chives, chopped
- ¼ cup fresh sage, chopped
- ¼ cup fresh marjoram, chopped
- 1 pound loaf of day old French bread, cut into ½-inch pieces
Preheat oven to 350 degrees.
Liberally butter a 7x11 inch glass baking dish and set aside. Saute shallots in butter until soft. Add wine and simmer for about 3 to 5 minutes to reduce the wine. Set aside.
Whisk eggs, cream, salt and pepper in a large bowl, add shallot wine mixture. Combine the cheese and herbs together. Add al but 1 cup cheese to the egg mixture then carefully fold in the bread pieces. Allow to stand a minimum of 1 hour in the refrigerator.
Pour mixture into prepared pan and sprinkle with remaining cheese herb mixture. Bake bread pudding until golden and puffed, about 40 minutes. Cool 10 minutes.
Posted by Laura Levy on November 22, 2009 10:34 AM. Printed from Laura's Best Recipes ( http://laurasbestrecipes.com/2009/11/savory-herb-gruyere-strata-print.html ). Copyright © 2009. All rights reserved.