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Yield: Serves 8-10
- 1/4 cup butter, softened
- 8 to 10 slices white bread, crusts removed
- 4 eggs
- 1-1/2 cups milk
- 1 teaspoon salt
- 1 pound Brie cheese, rind removed, cut into 1/2-inch cubes
- paprika
- Fruit Salsa (below)
Butter one side of the bread slices. Beat eggs and whisk together with milk and salt. Place half the bread slices, buttered side up, into a greased 12x9-inch baking pan. Top with half the Brie cubes. Repeat with remaining bread and Brie. Pour egg and milk mixture over bread. Refrigerate overnight.
In the morning: Remove from refrigerator 30 minutes before baking, sprinkle with paprika. Preheat oven to 350 degrees F and bake for 35 to 40 minutes.
To serve, cut strata into squares and top with fruit salsa.
Fruit Salsa:
- 1 pint fresh strawberries, diced
- 1 Anjou pear, cored and diced
- 1 red apple, cored and diced
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
Combine all ingredients. Refrigerate overnight, remove from refrigerator in morning and serve at room temperature.
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