It's a two-fer for "Say Cheese!" today: an awesome photo AND a yummy recipe! I wish this dish was waiting for me when I got home today!
Lesley from Birmingham, Alabama made this fabulous-looking challah "cheese strata" casserole, adapted from a recipe she got from NPR's, The Splendid Table.
And here's how she made it!
2 1/2 cups milk
6 eggs
3/4 tsp salt
1/4 tsp fresh cracked pepper
i loaf challah, cut into 1" thick slices
8 oz white sharp Cabot Cheddar, shredded
fresh dill, to taste
green onions, to taste
Whisk together milk, eggs, salt and pepper, set aside. Butter a casserole dish and lay down a layer of bread, top with 1/3 of shredded cheese and any other flavor additions [I used chopped fresh dill and green onions], layer again with bread, cheese and extras. Top it off with bread, pour the custard mix over top, add remaining cheese. At this point it can be covered and refrigerated overnight for the bread to really soak up the moisture.
Bake 375 until puffed and golden brown, about 45 minutes.
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This is such a great dinner idea! I especially like your choice of using challah bread instead of French bread. Thanks so much for sharing it, Lesley!
If you want to see your Cabot-related photo or recipe featured on this blog, just drop us a line! We love hearing from you.
Lesley from Birmingham, Alabama made this fabulous-looking challah "cheese strata" casserole, adapted from a recipe she got from NPR's, The Splendid Table. "got this idea from good ole lynne of splendid table fame. used challah bread slices with a 8 oz block of cabot sharp cheddar and fresh dill and green onions. the custard mix was simply milk, eggs, salt and pepper. it was pretty tasty, i'll make again and prolly add some of that good sausage crumbled between the layers or maybe lots of sauteed veggies...mmmm."
And here's how she made it!
2 1/2 cups milk
6 eggs
3/4 tsp salt
1/4 tsp fresh cracked pepper
i loaf challah, cut into 1" thick slices
8 oz white sharp Cabot Cheddar, shredded
fresh dill, to taste
green onions, to taste
Whisk together milk, eggs, salt and pepper, set aside. Butter a casserole dish and lay down a layer of bread, top with 1/3 of shredded cheese and any other flavor additions [I used chopped fresh dill and green onions], layer again with bread, cheese and extras. Top it off with bread, pour the custard mix over top, add remaining cheese. At this point it can be covered and refrigerated overnight for the bread to really soak up the moisture.
Bake 375 until puffed and golden brown, about 45 minutes.
=========
This is such a great dinner idea! I especially like your choice of using challah bread instead of French bread. Thanks so much for sharing it, Lesley!
If you want to see your Cabot-related photo or recipe featured on this blog, just drop us a line! We love hearing from you.
oh my gosh that looks delicious!!