Strata, similar to a savory version of bread pudding is a great way to use leftover bread. This simple strata combines bread, eggs, bacon and dried plums to make a dish fit for brunch. Or serve it as a side dish for dinner.
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Dried Plum and Bacon Strata
- No-stick cooking spray
- 1 pound turkey bacon, cut into 1-inch pieces
- 6 cups French bread, cut into 1 1/2-inch cubes
- 1 cup (about 6 ounces) quartered dried plums
- 1 cup shredded Swiss cheese
- 3 cups milk
- 8 large eggs
- 1 teaspoon Italian herb seasoning
- 1 teaspoon salt
Lightly coat 13- x 9-inch baking dish with cooking spray; set aside. In large nonstick skillet, add bacon; cook and stir 8 minutes over medium-high heat or until bacon is crisp. Drain. In large bowl, combine bread, dried plums, cheese and bacon. Arrange in baking dish; set aside. In medium bowl, whisk together milk, eggs, Italian herb seasoning and salt until well blended; pour over bread mixture. Cover with aluminum foil and refrigerate 4 hours or overnight. Heat oven to 350°F. Bake, covered, 50 minutes. Remove covering, increase heat to 400°F and cook for another 10 to 15 minutes or until top is golden brown and knife inserted into center comes out clean. Serve warm.
Variations: Try substituting chopped linguica (Portuguese sausage) or chorizo for the bacon. Cook, drain and add to bread mixture.
Source: Adapted from California Dried Plums
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