brie and crab strata

Categories
Seafood
Cheese
Brunch
Suzy
Yield
6 Servings
MeasureIngredient
2 tablespoons Unsalted butter
½ cup Unsalted butter
8 slices Day-old bread, cubed
¼ pounds Fontina cheese, grated
¼ pounds Crabmeat, well picked,flaked
6 ounces Brie, very cold
¼ pounds Cream cheese, softened
3 larges Eggs
1¼ cup Milk
⅛ teaspoon Freshly grd. white pepper
¼ teaspoon Mace
¼ teaspoon Cayenne pepper-or to taste

Butter a 2-qt baking dish with the 2 Tb. butter. Put half the bread cubes into the baking dish. Add the Fontina cheese in one layer, then the crab, and top with remaining bread cubes.

Trim the rind off the Brie. Cut the Brie into small cubes and dot the entire top of the strata with the cheese cubes. Note: The colder the Brie, the easier it will be to cut.

Prepare a custard by beating the cream cheese with the eggs in a food processor or electric mixer until light and fluffy. Melt the remaining butter. Beat in the milk, seasonings, and melted butter. Pour over the strata. Press the strata down with the back of a spoon so all the bread is moistened with the custard. Refrigerate overnight.

Preheat oven to 350 degrees F. Bake strata for 1 hour, or until puffy and golden brown. Let sit for 5 minutes.

Serve hot or warm.

From the recipe files of suzy@...

Posted to MM-Recipes Digest by SUZY <suzy@...> on May 12, 1998

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