Crab & Three Cheese Strata
Submitted by Dreamy
Overnight crab strata with sourdough bread, ricotta, Monterey Jack, and sharp cheddar layered with green chiles and a mustard egg custard. Assemble tonight, bake tomorrow morning.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 hrsThree cheeses, tender crab, and tangy sourdough bread soaked overnight in a rich egg custard. This is the brunch dish that does all the work while you sleep.
Cubed sourdough gets layered with dollops of ricotta, shredded Monterey Jack, sharp cheddar, sweet crab meat, and chopped green chiles. A dozen eggs beaten with milk, melted butter, and dry mustard pour over everything and soak in overnight.
Come morning, slide it into the oven and in 30 minutes you’ve got a puffed, golden, impossibly cheesy casserole that feeds a crowd.
Kitchen Tips
- Sourdough is the right bread here. Its sturdy crumb absorbs the custard without dissolving, and the tang plays beautifully against all that cheese.
- Press the bread down gently after pouring the custard. Make sure every cube is submerged so nothing dries out on top during baking.
- Green chiles add a mild, smoky warmth that keeps the richness from feeling heavy. Don’t skip them.
Ingredients
Directions
Butter a 9×14 inch baking dish .
Layer the bread with ricotta, crab, Jack and cheddar cheese and chiles.
Blend eggs, milk, butter and mustard in a large pouring bowl.
Pour over bread mixture, covering all of it.
Cover the Strata with plastic wrap and refrigerate overnight.
Bake at 350℉ (180℃). for 30 minutes or until eggs are set.
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