Entrée: United States – Cheddar Vegetable Strata

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

6 cups (180 g) white bread, torn into pieces
6 large eggs
2 cups (480 ml) milk
2 cups (200 g) cheddar cheese, grated
1 cup (70 g) oyster mushrooms, chopped
1 medium tomato, diced
1 cup (110 g) carrot, grated
2 cloves garlic, minced
2 tbsp (30 ml) vegetable oil
Salt, black pepper, and fresh herbs (thyme or parsley) to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 350°F (175°C). Sauté minced garlic, chopped oyster mushrooms and grated carrot in 1–2 tbsp (15 to 30 ml) vegetable oil until softened; remove from heat.
2. In a bowl, whisk eggs and milk, season with salt, pepper and herbs. Stir in grated cheddar.
3. In a greased baking dish, layer torn white bread, sautéed vegetables and diced tomato; pour egg-cheese mixture evenly over, pressing bread down to absorb liquid.
4. Let sit 15–30 minutes (or refrigerate overnight), then bake 35–45 minutes until puffed and golden and a knife comes out clean.
5. Rest 5 minutes before slicing and serving.

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1. Preheat oven to 350°F (175°C). Sauté minced garlic, chopped oyster mushrooms and grated carrot in 1–2 tbsp vegetable oil until softened; remove from heat.
2. In a bowl, whisk eggs and milk, season with salt, pepper and herbs. Stir in grated cheddar.
3. In a greased baking dish, layer torn white bread, sautéed vegetables and diced tomato; pour egg-cheese mixture evenly over, pressing bread down to absorb liquid.
4. Let sit 15–30 minutes (or refrigerate overnight), then bake 35–45 minutes until puffed and golden and a knife comes out clean.
5. Rest 5 minutes before slicing and serving.

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