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Beazell's Cook Book

Bacon-Asparagus Strata by Chet Bourg

Recipe detail

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ingredients
Nonstick cooking spray
8 strips bacon, crisp-cooked, drained, and chopped
1 - 9 ounce package frozen cut asparagus, thawed and well-drained

( I used 3/4 of a fresh bundle and blanched them for a little over a minute. I should have blanched them longer because they were not tender at all.)

¾ cup bottled roasted red sweet peppers, drained and chopped
12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
3 cups shredded Swiss cheese (12 ounces)
8 eggs
3 cups milk
1 ½ teaspoons dry mustard or 3 tablespoons Dijon-style mustard
½ teaspoon salt
¼ teaspoon cayenne pepper
Beazell's to taste

Directions
1.Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
2.Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
3.In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 to 24 hours.
4.Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.