Smoked Cheese, Leek & Red Pepper StrataFrom BENT CREEK LODGE
2 Tbsp butter
2 medium red peppers, small diced
2 leeks, white only, sliced
1 loaf focaccia bread, cubed in ½" cubes
1 cup mild smoked cheese, grated (we use smoked Amish yogurt cheese)
1 ½ cups milk
1 ½ cups half & half
9 large eggs, slightly beaten
2 tbsp Dijon mustard
½ tsp salt
½ tsp freshly groun black pepper
Saute peppers and leeks in butter until soft. Set aside.
Spread half the bread cubes in a 9 x 13" pan that has been sprayed with pan spray. Top with 3/4 of the cheese and 3/4 of the leek & red pepper mixture. Repeat layers: bread cubes, cheese, pepper/leek mixture.
In a medium bowl whisk together the milk, half & half, eggs, dijon, salt & pepper. Pour over bread. Cover & chill in overnight if desired.
Bake uncovered at 350 degrees for 45 - 60 minutes.