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Cheesy Leek Strata

SUBMITTED BY: Jan Briggs

"The leeks and sourdough bread cubes make this a delectable variation of strata. --Janet Briggs"
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (1 pound) loaf sourdough bread, cut into 1/2-inch cubes
  • 2 small leeks, white portion only, chopped
  • 1 medium sweet red pepper, chopped
  • 1 1/2 cups shredded Swiss cheese, divided
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 8 eggs
  • 2 cups milk
  • 1/2 cup beer
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

DIRECTIONS

  1. In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once.
  2. In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight.
  3. Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-45 minutes or until center is set and a thermometer reads 160 degrees F. Let stand for 5-10 minutes before cutting.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by Chris T.
This was delicious! I LOVE leeks, so I added two more (total of 4) and sauteed them first in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by Julia
So good. I made this for my family's father's day brunch, and they all adored it. I followed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2008 by annieb
Fantastic brunch dish - only thing I changed was to increase the leeks to 3. I hosted two... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by gina51283
I probably shouldn't be rating this recipe since I changed so many things, but I think the... MORE


 
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