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Raisin Bread Strata with Sausage and Dried Plums |
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Submitted by: |
Janieloo
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Servings: |
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Preparation time: |
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Ingredients: |
1 pound
bulk breakfast sausage
8 large eggs
4 cups whole milk
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1 16-ounce loaf sliced raisin-cinnamon-swirl bread, each slice halved on
diagonal
18 dried pitted plums (prunes),each cut into 3 pieces
Pure maple syrup
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Directions: |
Sauté
sausage in large nonstick skillet over medium heat until brown and cooked
through, breaking up with back of fork, about 6 minutes. Using slotted
spoon, transfer sausage to bowl; cool.
Butter 13x9x2-inch glass baking dish. Whisk eggs, milk, salt, and pepper
in medium bowl. Arrange half of bread in bottom of prepared dish with bases
of triangles facing in same direction. Scatter half of sausage, then half of
plums over bread. Arrange remaining bread in dish with triangles facing in
opposite direction. Scatter remaining sausage and plums over. Pour milk
mixture over; press on bread to submerge. Cover; chill overnight.
Position rack in center of oven and preheat to 350°F. Place strata on
rimmed baking sheet. Bake uncovered until strata is puffed and golden and
knife inserted into center comes out clean, about 1 hour. Let stand 10
minutes. Cut strata into squares and serve with maple syrup. |
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Notes: |
From Bon
Appetit, February 2004 |
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