Sourdough-Pumpkin Strata

Sourdough-Pumpkin Strata Recipe
HOWARD L. PUCKETT
Assemble this strata the night before, and keep it in the refrigerator until ready to bake.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional Information

Calories 255
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 3.9 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 17 g
Carbohydrate 28.9 g
Fiber 4 g
Cholesterol 94 mg
Iron 2.5 mg
Sodium 552 mg
Calcium 403 mg

Ingredients

6 (1 1/4-inch) slices sourdough French bread (about 7 1/2 ounces)
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup chopped onion, divided
1 (4.5-ounce) can chopped green chiles, drained and divided
1 2/3 cups fat-free milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (15-ounce) can pumpkin
2 large eggs
2 tablespoons shelled pumpkin seeds (optional)

Preparation

Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.

Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.

Preheat oven to 350°.

Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

Note:

December 1998
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