This Mexican Strata is a comforting and flavorful brunch dish that combines the richness of a classic bread pudding with vibrant southwestern spices. Layers of whole-grain bread soak up a custard made from skim milk and egg whites, creating a tender texture without excessive heaviness. The mix is studded with sharp low-fat cheddar cheese, spicy green chilies, and sweet pimientos, offering a delightful balance of heat, salt, and sweetness. It&# 226;ÂÂs an ideal make-ahead meal for entertaining, as it tastes even better after resting in the refrigerator overnight. Serve it warm with fresh salsa or avocado for a complete morning feast that satisfies both comfort food cravings and a desire for something slightly more exciting than plain eggs.
Mexican Strata
Description
This Mexican Strata is a comforting and flavorful brunch dish that combines the richness of a classic bread pudding with vibrant southwestern spices. Layers of whole-grain bread soak up a custard made from skim milk and egg whites, creating a tender texture without excessive heaviness. The mix is studded with sharp low-fat cheddar cheese, spicy green chilies, and sweet pimientos, offering a delightful balance of heat, salt, and sweetness. It&# 226;ÂÂs an ideal make-ahead meal for entertaining, as it tastes even better after resting in the refrigerator overnight. Serve it warm with fresh salsa or avocado for a complete morning feast that satisfies both comfort food cravings and a desire for something slightly more exciting than plain eggs.Ingredients
Directions
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Preheat oven to 325ðF (165ðC). Lightly spray an 8x8-inch square baking dish with nonstick cooking spray.
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Trim the crusts from the whole-grain bread slices. Arrange 4 slices of bread in the bottom of the prepared baking dish, cutting them to fit if necessary.
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Sprinkle half of the shredded cheddar cheese, the drained green chilies, and the drained pimientos evenly over the bread layer.
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Top the filling with the remaining 4 slices of crustless bread, pressing down slightly.
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In a medium bowl, whisk together the skim milk, egg whites, ground cumin, and remaining cheddar cheese until well combined.
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Pour the milk and egg mixture evenly over the bread layers, ensuring all slices are soaked. Press down gently with a spatula to help the bread absorb the liquid.
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Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, or up to 24 hours, to allow the bread to fully absorb the custard.
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Remove the strata from the refrigerator and uncover. Bake in the preheated oven for 1 to 1 hour and 15 minutes, or until the top is golden brown and the center is set.
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Let the strata stand for 10 minutes before slicing and serving to allow it to firm up.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 702.7kcal
- % Daily Value *
- Total Fat 38.6g60%
- Saturated Fat 21.3g107%
- Cholesterol 311.1mg104%
- Sodium 1090.0mg46%
- Total Carbohydrate 40.5g14%
- Dietary Fiber 3.7g15%
- Sugars 11.0g
- Protein 47.6g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
