Broccoli & Parm Strata

Okay.

Before I get started...

{Take Note}

When I die I want to be rolled in this panko bread crumb mixture. 

Seriously.

And make sure you slather it on real good because honestly,

it's amazing!

{Alright, back to the story...}

Yes, stratas are favorites for  baby or bridal showers,

but really,

when I haven't a clue what to make for dinner or I don't have meat readily defrosted,

this is my go-to meal for something light and delicious!

Please experiment using what you have on hand.  It's an extrememly versatile recipe that can accomadate a variety of different cheeses, vegetables, and even meats like chopped ham or sausage.

Broccoli & Parm Strata

Serves 4-6

Ingredients

6-8 slices of soudough bread, torn

2 c frozen broccoli, steamed until al dente

1/2 c parmesan cheese, divided

1/2 c 2% shredded mozzerella cheese

6 large eggs

1 1/2 c 2% milk

3 garlic cloves, minced

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp nutmeg

3/4 c Japanese Panko bread crumbs

Salt & Pepper

Directions

Generously butter an 8 x 8 glass pan and pre-heat the oven to 325 degrees.

In a large bowl, whisk the eggs, milk, garlic, salt, pepper, and nutmeg until combined and set aside.

In a separate smaller bowl, combine the bread crumbs and half of the parmesan cheese.  Season with salt and pepper and drizzle with 1 tablespoon of olive oil.  Using your fingers, combine well and set that aside too in a very special place.  That's important.  It's your pièce de résistance and you don't want anybody walking away with it...

Now your on to making your layers. 

Place half of your bread in the pan and top with half of the broccoli mixture.  Top that with half of your mozzerella and parmesan cheese.  That's layer one!

Repeat with the reamaining ingredients to make layer two and you are almost done!

Tear off a piece of foil and place over your strata carefully pressing the mixture into the pan.  You want to condense the ingredients slightly so that when you add your egg mixture you've minimized the number of air pockets in the dish.

Carefully pour the egg mixture to cover, and top with that irresistable bread crumb mixture.

Bake for approximately 12-15 minutes until the crust is golden brown.  Cover with foil and allow to cook for an additional 35-40 minutes.  

This custardy mix of bread, eggs, & cheese is to die for,

and served with a dollop of sour cream (I like light!), 

it's ready to...

Enjoy!