Sleep on It: Prepare Delicious Meals the Night before That You Can Pop in the Oven the Next Day!
By Carol Gordon, Innkeeper of Nantucket House
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Seafood Brunch Strata
(The Carriage House Inn, Chatham, Massachusetts)

Serves 6-9::: Printer Friendly Version

Vegetable oil or nonstick oil spray
1 large loaf scali, challah, or other white specialty bread, crusts removed and discarded, cut into ½ to ¾ inch dice

1 pound seafood salad substitute (fresh lobster, shrimp, crabmeat mixed with 2 tablespoons mayonnaise)

½ cup slivered red onion
1 cup thinly sliced celery
½ cup thinly sliced red, orange, or yellow bell pepper
1 ½ cups shredded Swiss or Monterey Jack cheese
5 large eggs
3 cups milk
¼ teaspoon dried mustard
salt and freshly ground black pepper

1. Oil or spray an 11x13 inch glass casserole dish. Spread the diced bread evenly across the bottom. In a large bowl, mix together the seafood salad, red onion, celery, and bell pepper.

2. Spread the seafood-vegetable mixture evenly over the bread. Top with the cheese.

3. In a medium bowl, mix together the eggs, milk and dried mustard. Season to taste with salt and pepper. Pour evenly over the casserole, cover and refrigerate.

The next day

4. Preheat the oven to 350 degrees. Bake the strata, uncovered, until golden brown and bubbly, about 50 minutes. Cut into squares.