YIELD Makes 12 servings
INGREDIENTS
8 eggs, lightly beaten 2 cups milk 1/2 cup porter ale or beer 2 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 1 loaf (16 ounces) sourdough bread, cut into 1/2-inch cubes 2 small leeks, coarsely chopped 1 red bell pepper, chopped 1‑1/2 cups (6 ounces) shredded Swiss cheese 1‑1/2 cups (6 ounces) shredded sharp Cheddar cheese Fresh sage sprigs (optional)PREPARATION:
- Combine eggs, milk, ale, garlic, salt and black pepper in large bowl. Beat until well blended.
- Place 1/2 of bread cubes on bottom of greased 13X9-inch baking dish. Sprinkle half of leeks and half of bell pepper over bread cubes. Top with 3/4 cup Swiss cheese and 3/4 cup Cheddar cheese. Repeat layers with remaining ingredients, ending with Cheddar cheese.
- Pour egg mixture evenly over top. Cover tightly with plastic wrap or foil. Weigh top of strata down with slightly smaller baking dish. Refrigerate strata at least 2 hours or overnight.
- Preheat oven to 350°F. Bake, uncovered, 40 to 45 minutes or until center is set. Garnish with fresh sage. Serve immediately.