Breakfast Strata with Sweet Corn

  • 9 eggs
  • 6-8 thick slices of rustic country bread, I like Red Hen Waitsfield Common
  • 2 cups cream
  • 1/2 cup milk
  • 2 ears fresh sweet corn, with the kernels cut off the cobs
  • 1 shallot, minced
  • 2 Tbsp butter
  • Kosher salt and fresh cracked black pepper

Heat oven to 300º F. Place slices of bread on a baking sheet and place it in the oven until the bread is very dry and crunchy, like large croutons (about 20 minutes). In a large bowl, combine eggs, milk and cream and whisk together. Season with salt and black pepper, set aside. In a frying pan, over medium heat, melt butter and add shallot. Sauté for about 2 minutes or until fragrant, then add corn. Cook only about 1 minutes more, season with salt and pepper to taste and transfer to a bowl to cool. Make sure all ingredients are room temp before assembling strata.

In a greased 8×8 baking dish lay 3-4 slices of toasted bread. Cut the pieces of bread to fit together so the entire surface is covered. Spread corn mixture evenly over the bread, then layer another 3-4 slices of bread. Carefully pour the egg mixture over the layers. Cover with plastic wrap so that it touches the surface. Weight the strata on the top and place it in the fridge for at least 1 hour and up to overnight.

When ready to bake, remove weight and plastic wrap and place strata in a preheated 325º F oven. Bake for about 50 minutes or until the top is golden brown, the edges have puffed up and pulled away from the sides of the pan and the center is firm to the touch. Cool for 5 minutes and serve topped with fresh arugula pesto.