Antipasto Strata

© Katherine Stetson

The big flavors of this strata make it an excellent dinner dish served with a crisp salad.

  • 3 eggs
  • 1.5  cups whole milk
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon dried dill
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • 2.5 cups toasted bread cubes, ½ inch dice
  • 1 cup Antipasto Bowl
  • 2 tablespoons chopped fresh parsley
  • pinch of nutmeg
  • ½ cup freshly grated parmesan cheese

Lightly butter or spray an 8×8 baking dish and set aside.

In a large bowl, combine eggs and milk and whisk or blend to a smooth custard.  Stir in melted butter, dill, salt and pepper.  Add bread cubes, antipasto, parsley and nutmeg and mix gently to combine.  Pour mixture into prepared baking dish, cover with plastic wrap and refrigerate for 45 minutes.

Preheat oven to 350 degrees.  Sprinkle parmesan evenly on top of strata.  Bake for 45- 55 minutes, rotating the dish half way through cooking time.  When baked, rest on a rack for ten minutes prior to serving.

Copyright © Katherine Stetson, all rights reserved.