Crayfish and Cheese Strata
Savor the flavor of this scrumptious Crayfish Strata, featuring layers of crusty bread, tender minced crayfish tails, and a luscious blend of Swiss and cheddar cheeses. Enhanced with the briny delight of capers and the freshness of green onions, this dish is a standout for brunch or festive occasions. The rich custard binds everything into a comforting, flavorful masterpiece.
ingredients
- 4 cups cubed firm textured bread
- 12 oz minced crayfish tails
- 4 cups shredded Swiss cheese
- 1 cup shredded cheddar cheese
- 1/4 cup capers
- 3 green onions, sliced
- 6 eggs, lightly beaten
- 1 1/3 cups milk
- 1/4 cup dry sherry
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
steps
- 1.
Preheat oven to 350 degrees F. Grease a 2-quart baking dish.
- 2.
In the baking dish, toss together the cubed bread, minced crayfish tails, Swiss cheese, cheddar cheese, capers, and green onions.
- 3.
In a separate bowl, mix the lightly beaten eggs, milk, dry sherry, Dijon mustard, and Worcestershire sauce until well combined.
- 4.
Pour the egg mixture evenly over the bread and cheese mixture, ensuring everything is well soaked.
- 5.
Cover tightly and refrigerate for 2 to 24 hours (remove from the fridge 30 minutes before baking if refrigerating for 24 hours).
- 6.
Bake uncovered for about 45 minutes, or until a knife inserted in the center comes out clean.
- 7.
Let stand for 10 minutes before serving.
