Caramelized Fennel & Bacon Strata
Submitted by: pjschroedl
Cubes of bread are layered with cooked slices of onion and fennel, crumbled bacon and Kalamata olives. A mixture of eggs and light cream is poured over all, and Swiss cheese sprinkled atop. It's chilled several hours or overnight, and baked in the morning or later in the day.
Ingredients
- 8 ounce loaf French bread, cut into 1/2-inch cubes
- 3 tablespoons olive oil
- 4 cups thinly sliced fennel bulb (about 4 small bulbs)
- 1 cup thinly sliced onion
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 slices bacon, cooked crisp and crumbled
- 2 tablespoons pitted and chopped Kalamata olives
- 2 cups half and half or light cream
- 6 large eggs, beaten
- 1 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
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Method
Arrange half of bread cubes in bottom of greased 11x7-inch baking dish. Heat olive oil in large nonstick skillet over medium-high heat. Add fennel and onion. Cook for 20 minutes or until golden brown, stirring frequently. Remove from heat. Season with salt and pepper to taste. Stir in bacon and olives. Use half of fennel mixture to evenly top bread cubes. Repeat layering with remaining bread cubes and fennel mixture. In medium bowl, beat together half and half and eggs. Pour over layers in baking dish. Sprinkle with cheese. Cover and refrigerate 8 hours or overnight. To serve, remove dish from refrigerator and let stand at room temperature 30 minutes. Preheat oven to 375 degrees. Uncover dish and bake at 375 degrees for 40 to 50 minutes until golden brown. Let stand 5 minutes before serving.
Notes: You may use sausage or Canadian bacon in place of the bacon. If not desired, omit olives and/or pepper and reduce or omit salt for low-salt diets.
Number of Servings: Serves 6
Submitted by: pjschroedl ( See all of pjschroedl Recipes )
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