Grand Central Strata
- 6 -7 slices Italian bread, leftover (You can use 6-7 slices sourdough bread instead)
- 2 2 cups spinach or 2 cups zucchini, prepared
- 4 -5 sliced mushrooms
- 1/2 cup onion, diced
- 1 cup mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- 1 teaspoon black pepper
- 2 tablespoons fresh basil, chopped (1 tsp dried)
- 5 eggs
- 1 quart half-and-half cream (substitute part or all milk if preferred)
- 6 tablespoons butter
- To Prepare Vegetables: Broccoli: Cut into thin slices.
- Peel woody stems.
- Blanche in boiling water for 2- 3 minutes depending on the size of your pieces.
- Plunge into cold water.
- Drain and reserve.
- Spinach or Chard: Use frozen chopped spinach or chop fresh greens and blanch about 1 minute in boiling water.
- Drain thoroughly in colander.
- Zucchini: Slice or dice and saute with onions and mushrooms.
- To Assemble: Saute the onions, mushrooms and zucchini (if selected) and mix with prepared vegetable of choice.
- Mix in fresh basil.
- Set aside.
- With a wire whisk beat the eggs, add the milk and/or cream and season carefully with salt and pepper.
- Remove the crusts from the bread.
- Butter the bottom and sides of an 8 1/2" x 11" ovenproof pan and cut enough bread to cover the bottom.
- (cut pieces to fit snuggly) Spread vegetables over bread and top with grated cheeses.
- Pour egg mixture over all.
- Top with remaining bread.
- Pressing it slightly into egg mixture.
- Dot with butter, Cover and refrigerate overnight or for a minimum of 2 hours.
- Bake at 350 degrees until custard is set and dish is browned on top.
- (50- 60 minutes).
italian bread, spinach, mushrooms, onion, mozzarella cheese, parmesan cheese, black pepper, fresh basil, eggs, cream, butter
Taken from www.food.com/recipe/grand-central-strata-78596 (may not work)