Strata provencal+
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Or 10 small slices firm white bread |
| 2 | cups | Jack cheese, shredded |
| ¼ | cup | Sun dried tomatoes, oil packed drained and minced |
| ½ | cup | Canned artichikes, drained |
| Sprigs of Italian parsley and chopped (not marinated) | ||
| 1 | can | Sliced black olives (2 1/2 oz.) well drained |
| 5 | larges | Eggs |
| ½ | teaspoon | White pepper, ground |
Directions
GARNISH
You can trim the crusts off the bread if you wish.
TO ASSEMBLE: Grease 8 x 11" baking pan with butter or margarine or generousely spray with vegetable spray. Line bottom of pan with single layer of bread, trimming bread to fit. Make a second layer of bread and trim to fit-remove and set aside. Sprinkle half of cheese over top of single layer of bread. Top with minced dried tomatoes, artichokes and olives. Cover with reserved bread. Top with remaining cheese. Beat eggs, milk and pepper. Pour over cheese. Top baking dish with plastic wrap. Refrigerate for 5 hours or overnight.
TO BAKE: Bake, uncovered, in preheated 350 degree F. oven for 50 minutes, or until edges of the strata are lightly browned and center is firm when gently touched.
Mary Riemerman
Submitted By MARY RIEMERMAN On 05-01-95