Gruyere Strata

Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday’s baguette or any other thick-crusted bread that’s past its prime.

The important thing is to use a good strong bread and not wimpy sandwich bread, which will turn to goo when combined with liquid. Bread with a hard crust results in a pleasant, varied texture of soft custard, combined with toothsome morsels.

Gruyere lends its pungent flavor and aroma, making this strata reminiscent of fondue.

Gruyere Strata - serves 4

2 C milk
2 large eggs
6 C cubed thick-crusted French bread
1 1/2 C Gruyere cheese
1 t dry ground mustard
1/2 t salt

In a large bowl, toss the bread with two thirds of the shredded cheese. Pour into a greased casserole dish.

Beat the eggs with the milk, salt and mustard in a small bowl. Pour the egg mixture over the bread and cheese.

Cover and refrigerate for 2 hours.

Heat the oven to 350 degrees.

Remove from refrigerator and press down on the bread with the back of a spoon or spatula to submerge the bread. Top with the last third of the cheese.

Bake for 35 – 45 minutes. Allow to cool slightly before serving.

Ingredient origins: Milk – Vermont; Eggs – New Hampshire; Bread – Massachusetts; Gruyere – France; Ground Mustard – Maryland; Sea Salt – Italy