Sourdough-pumpkin strata

Yield: 6 servings

Measure Ingredient
6 slices Sourdough bread; each 1 1/4" wide
Cooking spray
6 ounces Reduced fat cheddar cheese (1 1/2 cups); shredded, divided
½ cup Chopped onion; divided
4½ ounce Chopped green chiles; 1 can, drained
1⅔ cup Skim milk
½ teaspoon Dried thyme
½ teaspoon Dried sage
¼ teaspoon Salt
¼ teaspoon Coarsely ground pepper
15 ounces Pumpkin; 1 can
2 larges Eggs
2 tablespoons Pumpkin seeds; optional

1. Arrange 2 bread slices in a single layer in a 2-quart souffle dish coated with cooking spray. Sprinkle with ½ cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.

2. Combine milk and next six ingredients (through eggs) in a blender, and blend until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.

3. Preheat oven to 350.

4. Uncover, sprinkle strata with pumpkin seeds, if desired. Bake at 350 for 1 hour and 5 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Serving size: about 1 cup.

NOTES : 255 calories, 8.3 g fat, 94 mg chol, 552 mg sodium, 4 g fiber, 29% CFF 5 points

Recipe by: Cooking Light

Posted to EAT-LF Digest by Diana Slade <dianaslade@...> on Mar 30, 1999, converted by MM_Buster v2.0l.

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