** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. The day before serving, remove crusts and cut bread into cubes.
2. Combine beaten eggs, 2 cups milk, brown sugar, Worcestershire, seasoned salt, dry mustard and white pepper in ovenproof casserole.
3. Stir in bread and cheese and refrigerate overnight.
4. When ready to cook, place casserole in pan of water and bake at 325F 45 minutes.
5. To make sauce, melt butter in saucepan and stir in flour.
6. Cook, stirring, until smooth paste is formed.
7. Do not let brown. Add 1 cup milk all at once, stirring constantly.
8. Season to taste with salt and white pepper. Add cheese and cook, stirring, until cheese is melted and sauce is smooth.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Cheese, Malt, Natural Sweeteners, Mustard allergies.