This is what to do with the leftover cheesy bread that your kids home for the weekend do not eat.
Taste of Madison breakfast strata
6 slices of bacon
1/2 a medium onion
4 center slices Stella’s bakery hot spicey cheese bread
a good handful of basil leaves, shredded
8 eggs
2 cups of milk – 2% or whole
about 2 cups grated cheese (I used a combo of Farmer John’s cojack and Forgotten Valley chipotle jack)
Dice the bacon, and brown it in a large pot or skillet. Remove the bacon bits with a slotted spoon to a paper-towel-lined plate, and drain most of the fat from the pot. Add the onion, and cook until it’s translucent. Meanwhile, cut the bread into cubes and arrange it in a layer in a buttered 13 x 9 x 2 baking dish. When the onion is cooked, remove the pot from the heat, and add the bacon bits and basil. Set aside. Beat the eggs and add the milk. Top the bread with the onion-bacon-basil mixture, getting it fairly even, then pour the eggs over. Cover and refrigerate for at least an hour, or overnight. Bake at 375° for 30 minutes, until puffed and golden, adding the cheese topping after 20 minutes. Serve with salsa & hot sauce.
