We like to include a strata in our weeknight meal lineup because it’s the perfect vessel for pre-cooked proteins and vegetables – just whisk up the custardy base, fold in your bread and then throw it in the oven when you’re ready to eat! We love the combination of creamy fontina, roasted mushrooms and fork-tender pork (start by making a batch of Meal-Prep Roasted Mushrooms and Meal-Prep Slow Roasted Pork for ease).
Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray.
Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina.
Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve.
The strata can be baked immediately or assembled, covered with foil and refrigerated for up to 8 hours in advance. Remove from the refrigerator and let stand for 15 minutes before baking.
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