Sunday, January 22, 2012


Strata, salads & croissant with Bonne Maman Dulce de Leche
 The expectectations were high.  Antoine's roommate has started following the blog and was expecting results when I came up to Québec this weekend - pressure's on!  Luckily my mum had forwarded me a recipe that my sister and I had made her for Mother's day last year - Overnight Broccoli and Cheese Strata.  We paired it with fruit salad, croissants from La Boite à Pain, and salad tossed with Antoine's signature vinaigrette.  The happy roommate is pictured below - and he even went back for a second helping!
Benefits of being a Biche Breakfast follower

Overnight Broccoli and Cheese Strata

2 cups chopped fresh broccoli or asparagus
4 cups whole wheat bread (preferably stale), cubed
2 cups Swiss or Cheddar cheese
4 eggs
2 cups of milk
½ to 1 tsp dry mustard
Cayenne pepper to taste (optional)…we sprinkled paprika I believe

1. In a pot of boiling water, cook broccoli just until tender-crisp, drain and pat dry. Set aside.
2. Place bread cubes in 9-inch (2.5L casserole dish, greased). Add cheese and broccoli; gently toss together.
3. In a bowl, beat together eggs, milk, mustard, and cayenne; pour evenly over bread mixture. Cover and refrigerate for 2 hours or overnight.
4. Preheat oven to 350. Bake for 50 to 60 minutes or until golden brown and just set in centre. Let stand 3 to 4 minutes before serving.

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