Mushroom Fontina Strata
This strata, a sort of cross between a savory bread pudding and a velvety frittata is the perfect dish to feed a crowd for breakfast this season. Assemble the night before and pop in the oven the morning you plan to serve for ultimate ease!
Ingredients
- 4 tablespoons Vital Farms Unsalted Butter
- 1 cup button or cremini mushrooms, thinly sliced
- 1 large yellow onion, thinly sliced
- 5 garlic cloves, finely chopped
- 12 slices brioche bread
- 8 Vital Farms Eggs
- 2 cups whole milk
- 1 ½ cups fontina cheese, grated
- 1 teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon pepper, freshly ground
- ¼ cup Parmesan cheese, grated
Instructions
- In a large skillet over medium heat, melt the butter. Add in the onions and mushrooms and saute until both are golden, about 7-10 minutes.
- Add the garlic and saute a minute more. Remove from heat and set aside.
- Using a large snowflake-shaped cookie cutter, punch out snowflakes in the bread slices. Roughly tear all the leftover bread scraps and place in the bottom of a buttered 9 x 13-inch baking pan.
- Layer over half the onion and mushroom mixture, spreading into an even layer.
- Sprinkle over half the fontina cheese.
- Add the snowflake-shaped bread in an even layer.
- Add the remaining onion and mushrooms.
- Sprinkle over the remaining fontina.
- Whisk together the eggs, milk, oregano, salt and pepper and pour over the top of the bread. Top with parmesan cheese.
- Refrigerate at least 8 hours or overnight.
- Bake at 325°F for about 50-60 minutes, until golden-brown on top and no liquid egg mixture remains.