Yield: One 9x 11 Tray
Prepare Night Before you plan to serve
1 bunch ramps, washed well and root sliced off16 oz sliced mushrooms, cleaned1 baguette, cut into cubes1 package canadian bacon, diced9 oz fontina cheese, grated or shredded2 1/2 cps milk9 eggs1 tsp saltolive oil for pre-cooking ramps and mushrooms9 x 11 greased and/or parchment paper lined baking dish
Directions:Pre-cook and cool ramps & mushrooms (I sautéed the mushrooms & I tossed the ramps in a drizzle of olive oil and roasted 10 min at 350 degrees). Layer cubed baguette, half of diced canadian bacon, cooked mushrooms & ramps (including green leafy parts), rest of canadian bacon and then top with fontina.
Beat 9 eggs with 2 1/2 cups milk and 1 tsp salt. Pour egg & milk mixture into baking dish and cover tightly with plastic wrap and set in fridge overnight or about 8 hours.
When you are ready to take strata out of fridge, let it sit out of the fridge and warm to room temp slightly while oven preheats (15-30 min) remove plastic wrap, cover in aluminum foil and bake at 350 degrees for 40 minutes. Remove foil and bake for another 20 minutes*, or until cheese on top is melted and golden.
Cool for 20-30 minutes before removing and slicing to serve . Reheats well! *
bake time and temperature may vary depending on your oven