ASPARAGUS STRATA

Asparagus Strata image

This makes a very good brunch dish. It needs to be refrigerated overnight before baking. The recipe comes from a TV station.

Provided by Barb G.

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 loaf sourdough bread, thinly sliced with crust removed (16-ounce)
1 lb asparagus, blanched and slivered
3/4 lb Fontina cheese, grated
1/2 cup chopped sun-dried tomato packed in oil, drained,sliced or chopped
3 tablespoons dried chives
1 cup pine nuts, toasted
12 eggs, beaten
3 cups milk
2 cloves garlic, minced
salt and pepper

Steps:

Grease the bottom of a large casserole dish (13X9 works well).
Place a single layer of bread in the pan, using 1/2 the bread.
Cover with 1/2 asparagus, cheese, tomatoes, chives and pine nuts.
Repeat layers, starting with bread.
In a large bowl, combine eggs, milk, garlic, salt and pepper.
Pour evenly over layers.
Cover and Refrigerate overnight.
Preheat oven to 350 degrees.
Remove cover and bake for 1 hour until puffy and brown or internal temperature reaches 145 degrees.
Remove from oven and serve immediately.

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