Holiday Strata

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Quick Facts:

Serves 4


2 1⁄2 cups half-and-half
5 eggs
2 cloves garlic, finely minced
1⁄2 tsp freshly ground pepper
1⁄2 tsp salt
1⁄2 cup Piquillo peppers, drained well, julienned or diced
1 oz dried porcini mushrooms, soaked in warm water, drained and minced
10 oz package of spinach, thawed and drained
5 oz D’Artagnan duck leg confit, pulled off the bone and shredded
1 1⁄2 cups shredded Calvander cheese
6 cups bread cubes (at least 1 inch in size), toasted


1. Butter an 8-cup casserole or soufflé dish,
2. Preheat oven to 350 degrees.
3. In a medium bowl, whisk together half-and-half, eggs, garlic, pepper and salt until well combined.
4. Stir in the Piquillo peppers, mushrooms, spinach, meat and cheese.
5. Spread 1⁄2 the bread cubes in the prepared casserole and spoon over 1⁄2 the egg, meat and cheese mixture. Spread the remaining bread cubes on top and finish with the remaining egg, meat and cheese mixture.
6. Bake for about an hour until custard is set.

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