The Happy Sorceress turned me on to Gale Gand’s Brunch – a book so hot with food porn it ought to be wrapped up in protective sheath like Madonna’s SEX book. I really wanted to just whip up a whole buffet full of delectable brunch goodies the day I received this book. Alas, I had to wait – but lucky, lucky me because I talked my mom into having a brunch themed birthday party with the family. Mom broke out all of these old pamphlets and nasty brand sponsored brunch cookbooks but I was swift and merciless in making sure that only the superior Brunch book stayed under her nose.

I settled on baking a Strata – which is like a brunchy, savory, eggy bread pudding. I only tweaked it a touch, just enough to be able to post it here without Gale thinking I’m giving away her Brunch-tastic recipes gratis and thus has no need to sick her lawyers on me. I’m poor, Gale. I’d have to just settle out of court and give you one of my cats as payment.

Clearly not taken with the new Canon

You’ll Need
10 eggs
5 cups of French bread, cubed
1 quart milk
1 cup mushrooms, sauteed
2 cups grated cheddar cheese
6-8 strips of crispy cooked bacon, fat trimmed and crumbled
1 teaspoon dry mustard
1 TBS of minced fresh sage

- Butter up a 9×13 baking dish
- Dump bread in the dish, sprinkle cheese on top
- In a bowl whisk the eggs, milk, and mustard and then pour the mixture atop the bread and cheese. Add your bacon crumbles, sage and sauteed mushrooms and gently fold them in.
- Cover the dish and stick in the fridge for 4-24 hours (overnight is ideal)

In the morning…

Bake at 350 degrees for 60 minutes, or until the mixture kind of puffs up, doesn’t jiggle in the middle (like your mom) and gets sweetly golden on top.
Let Strata slightly cool (5-10 minutes) before serving.

Enjoy!