Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Broccoli and Cheddar Strata
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- Level: Easy
- Total: 9 hr 20 min (includes soaking and standing times)
- Active: 25 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 373 mg
- Sodium
- 733 mg
Reinvent leftover hot dog buns by turning them into this cheesy broccoli strata.
- Level: Easy
- Total: 9 hr 20 min (includes soaking and standing times)
- Active: 25 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 526
- Total Fat
- 31 g
- Saturated Fat
- 16 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 25 g
- Cholesterol
- 373 mg
- Sodium
- 733 mg
Ingredients
Directions
- Butter a 9-by-13-inch baking dish.
- Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Bring a medium pot of salted water to a boil. Add the broccoli florets and simmer until crisp-tender, 3 to 4 minutes; drain.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the broccoli. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
