Savory Strata

• 3 23 cups milk
• 5 eggs, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons olive oil
• 2 medium leeks (white and light green part) sliced thin
• 1 1/2 cups ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 tablespoons finely chopped parsley
• 1 1/2 tablespoons finely chopped chives
• 1 teaspoon plus 2 tablespoons unsalted butter, room temperature
• 18 slices two- or three-day-old sliced white or whole wheat bread
• 8 ounces sharp white cheddar cheese, grated

1. Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg.
2. Strain through a fine mesh sieve.
3. Heat oil in a medium skillet.
4. Add leeks, and toss to coat with oil.
5. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft.
6. Season with 3/4 teaspoon salt.
7. Cool.
8. Mix together ricotta, Parmesan, pepper and herbs.
9. Stir in the cooled leeks.
10. Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter.
11. Lay 6 slices of bread in the bottom of the pan.
12. Top with half of the ricotta-leek mixture.
13. Repeat with a second layer.
14. Place the last layer of bread in the pan, and spread the top with the softened butter.
15. Pour the custard over the bread, gently pressing top slices into the mixture.
16. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
17. Heat oven to 350 degrees.
18. Remove plastic, and sprinkle the top with the cheese.
19. Place in a larger pan, and put on the middle rack of oven.
20. Fill the larger pan with boiling water to come up about halfway on the smaller pan.
21. Bake for 1 to 1 1/4 hours, or until puffy and brown.
22. Allow to cool slightly before serving.

milk, eggs, kosher salt, tabasco sauce, nutmeg, olive oil, leeks, ricotta cheese, parmesan cheese, freshly ground black pepper, parsley, chives, unsalted butter, three, cheddar cheese

Taken from cooking.nytimes.com/recipes/6843 (may not work)