First of all, Happy Holidays, Merry Everything and Happy Always!
This breakfast strata is from Chef/Owner Jon Young of Kitsch’n On Roscoe and featured by Jones Dairy Farm.
Breakfast Strata with Cherry Hardwood Bacon & Gruyere Cheese
1 pound brioche loaf
12 ounce Cherry Hardwood Smoked Bacon
2 3/4 Cup Gruyere cheese, shredded
5 large eggs
6 yolks
2 1/4 Cup whole milk
1 Vidalia onion
2 Cup sweet cherries, drained
4 Tablespoon olive oil
5 sprigs of fresh sage
1/2 Teaspoon salt
1/2 Teaspoon fresh crushed black pepper
Directions:
Cut bread into 1 inch cubes, reserve 1/4 loaf for bread crumbs. Cut bacon strips into 2 inch pieces and render until slightly crispy, reserve ¼ of bacon for bacon crumbles. In a food processor, combine reserved bread and bacon and pulse until fine – reserve for topping. Cut onion into medium dice, bring an 8″ sauté pan to high heat with 4 tablespoons olive oil and add onions, one pinch sea salt, and a pinch of pepper. Lower the heat to medium and sauté 15 minutes or until caramelized. Remove sage leaves from stems and fry in an 8″ sauté pan until just crisp with butter over medium heat. Grease a 9″ x 12″ casserole pan with softened butter. Whisk egg yolks and eggs together with milk, caramelized onion, 1 ¾ cups shredded gruyere, sweet cherries, fried sage, salt, pepper. In a large bowl combine bread, bacon, and liquid mixture. Pour well saturated strata mixture into greased casserole pan, and sprinkle bread and bacon mixture and remaining gruyere on top. Cook in a preheated 350°F oven for 35 – 40 minutes or until cooked through (should be soft and moist inside and golden on the outside). Allow to cool slightly and serve warm. To serve, cut into 8 portions (optional garnish with fried sage).Makes 8 servings.
