Brie & crab strata
Yield: 6 Servings
Ingredients:
- 2 tb Unsalted butter
- 1/2 c Unsalted butter
- 8 sl Day-old bread cubed
- 1/4 lb Fontina cheese grated
- 1/4 lb Crabmeat well picked flaked
- 6 oz Brie very cold
- 1/4 lb Cream cheese softened
- 3 lg Eggs
- 1 1/4 c Milk
- 1/8 ts Freshly grd. white pepper
- 1/4 ts Mace
- 1/4 ts Cayenne pepper-or to taste
Instructions:
Butter a 2-qt baking dish with the 2 Tb. butter. Put half the bread cubes into the baking dish. Add the Fontina cheese in one layer then the crab and top with remaining bread cubes. Trim the rind off the Brie. Cut the Brie into small cubes and dot the entire top of the strata with the cheese cubes. Note: The colder the Brie the easier it will be to cut. Prepare a custard by beating the cream cheese with the eggs in a food processor or electric mixer until light and fluffy. Melt the remaining butter. Beat in the milk seasonings and melted butter. Pour over the strata. Press the strata down with the back of a spoon so all the bread is moistened with the custard. Refrigerate overnight. Preheat oven to 350 degrees F. Bake strata for 1 hour or until puffy and golden brown. Let sit for 5 minutes. Serve hot or warm. From the recipe files of suzy@bestweb.net
