Dad’s 85th Birthday was this past week and the party was Saturday night. This means I have a captive breakfast group of guinea pigs!!! Because we lost an hour due to the beginning of Daylight Savings Time we knew everyone would be waking later in the morning. No time for breakfast. Brunch instead and we had the perfect solution!
Everybody likes bread pudding but most people think it’s a dessert. It’s not. It can be a savory breakfast or a fabulous dinner. We have tried a variety of breakfast bread puddings. Everyone to whom we have served them has loved them. They are savory, nutritious, and filling with the ability to hold you throughout the day until dinner. This one is full of bold flavors. The trick is it must be allowed to soak in the mixture overnight to absorb the flavors and soften the bread to form a creamy, dreamy flavorful breakfast. The crispy, crunchiness of the top cheese crust contrasted with the creaminess of the inside is a textural delight. When you want a lazy Sunday morning breakfast or brunch, give this one a try.
- 1 lb chorizo, casing removed
- 2-1/2 cups whole milk
- 6 eggs
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp ground black pepper
- 6 thick slices (1/2 inch) sourdough bread, crusts removed
- 2 cups shredded pepper jack cheese
- 1 cup roasted New Mexico green chiles
- 1 cup chopped fresh cilantro
Butter a 2 Qt tall baking dish.
Cook the chorizo in heavy large skillet over medium-low heat until cooked through. Using slotted spoon, transfer chorizo to plate lined with paper towels and drain well.
Whisk next milk, eggs, cumin, salt and cumin in large bowl to blend.
Place 2 bread slices in bottom of the baking dish. Sprinkle with 1/2 cup roasted chiles
Add 1/2 of the chorizo
Add 2/3 cup cheese
Now add the chopped cilantro
Pour 1/3 of egg mixture over the first layer and then repeat the process with another layer. Soak the last two pieces of bread in the remaining 1/3 of the mixture pressing on the bread to absorb as much liquid as possible. Top the second layer with the last two soaked pieces of bread. Pour the remaining liquid over the top.
Wrap with plastic wrap and refrigerate overnight. The following morning remove the plastic wrap, add last 2/3 cup of grated cheese.
Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes.
Let stand 5 minutes, serve and enjoy!
3 thoughts on “Chorizo, Roasted Chile, Cheese Strata”
Oh wow that looks absolutely delicious!!! I’m going to have to start putting together a book of recipes to try when we’re back in the land of having ovens in our kitchens!!! Arrgggh frustrating!
No ovens in your kitchen??? Not even a tandoor oven? Wow! I couldn’t handle it and I don’t bake.
You were just reading my mind. I was thinking about stratas. Great ways to feed a crowd.