Happy New Year!

We are wishing everyone a joyous and prosperous New Year!

On December 29, 1998 I graduated from The French Culinary Institute, now called the International Culinary Center, with a Certificate of Excellence in Pastry Arts.

Of course I started baking with my Mother at the age of 3, but I have now officially been in the culinary industry for 20 years.

So I decided to start off the New Year with a new recipe.

I love bread pudding. I have made several thousand. My most popular version at The Water Club was Pumpkin Bread Pudding with Cinnamon Creme Anglaise. So why not a bread pudding for brunch on New Year’s Day?

Strata is the savory version of bread pudding a popular brunch staple. It’s popularity is in part due to the ease of making with grand results. The strata can be made the night before letting the milk and eggs soak into the bread. Then all you need to do in the morning is bake and serve, freeing the host to spend more time with guests instead of in the kitchen.

Enjoy!

Avec Amour, Victoria & Alexander

Asparagus Mushroom Dijon Strata

Yield – 8 Servings

4 Cups Multigrain Hard Crust Bread

1 Bunch Asparagus

1 teaspoon Olive Oil

10 oz Jar of Mushrooms, drained

2 Cups Milk

7 Eggs, large

1 Cup Extra Sharp White Cheddar Cheese, Shredded

1 Cup Swiss Cheese, Shredded

1 Tablespoon Dijon Mustard

1 teaspoon packed Lemon Zest, about 1 small lemon

1/2 teaspoon Kosher Salt

Dash Black Pepper

1. Slice bread into 1” cubes,

let dry overnight or toast in a 200 degree oven for 10 minutes.

2. The asparagus I had was very thick so I like to trim and peel the ends,

cook in salted boiling water for 1 minute and blanch. Cut into bite sized pieces.

3. Spread olive oil over bottom of a 13” x 9” x 2” 3 quart baking dish, add in bread,

asparagus,

mushrooms

and cheese,

toss together.

4. Whisk together milk,

eggs,

mustard, zest,

salt and pepper,

pour mixture over bread.

Let sit overnight in Refrigerator.

Remove from refrigerator 1/2 hour before baking, if any bread pieces rose to the top and are dry I like to push them down to get soggy, pre-heat oven to 300 degrees. Bake 35 – 40 minutes until middle of strata is set.

Remove from oven and serve.

If you have any leftovers refrigerate and serve next day by warming up in a 300 degree oven covered with tin foil for 12 – 15 minutes.