BRIE AND CRAB STRATA

Brie and Crab Strata image

Provided by Julesong

Time 7h

Yield 6 serving(s)

Number Of Ingredients 14

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2 tablespoons unsalted butter
1/2 cup additional unsalted butter
4 cups cubes day-old French bread (about 8 slices)
1/4 lb Fontina cheese, grated
1/2 cup packed chopped fresh basil
1/2 lb cooked fresh crabmeat, well picked,flaked
6 ounces brie cheese, chilled very cold
1/4 lb cream cheese, softened
3 large eggs
1 1/4 cups milk
1/8 teaspoon white pepper
1/4 teaspoon mace
1/4 teaspoon cayenne pepper, to taste
1 clove garlic, minced

Steps:

Using 2 Tbsp of unsalted butter, grease a 2-quart baking dish.
Place half of the bread cubes in the dish, then grated Fontina, then chopped basil, then crab meat; top with remaining bread cubes.
Take the chilled Brie from the refrigerator and trim the rind (note: the colder the Brie remains, the easier it will be to cut, so don't take it out of the refrigerator too soon before this step).
Cut the cheese into small cubes, then dot the top of the strata with the cubes of Brie.
Using a food processor or an electric mixer, beat together the softened cream cheese and the eggs until light and fluffy.
Melt the 1/2 cup of butter, then into the cream cheese mixture beat the milk, white pepper, mace, cayenne pepper, minced garlic, and melted butter.
Pour mixture over the strata; using the back of a spoon, press the bread cubes down into the mixture so that all are moistened well.
Refrigerate over night or at least 6 hours.
Preheat oven to 350 degrees, then bake the strata for 1 hour or until puffy and golden brown.
Let sit for at least 5 minutes before serving either hot or warm.