Fontina, Speck and Onion Strata

By á-42947

Ingredients

• 3 TBSP unsalted butter
• 1 large sweet union, preferably vidalia, thinly sliced
• coarse slat and freshly ground pepper
• 10 large eggs, beaten
• 3 cups whole milk
• 1 cup grated parmesan cheese
• 2 tsp chopped fresh thyme
• 2 cloves garlic, minced
• 10 cups day old rustic bread, cut into 3/4 inch cubes
• 4 ounces sliced speck or ham, coarsley chopped
• 3 cups shredded fontina (8oz)
• vegetable oil or cooking spray

Details

Adapted from foodpair.com

Preparation

Step 1

1. Heat butter in large high sided skillet over high heat. Cook onion until lightly carmelized, 10-12 minutes, adjust heat if browning to quickly. Season with 1/2 teaspoon salt. Transfer onion to plate and let cool.
2. Meanwhile, whisk together eggs, milk, parmesan, garlic, thyme, and 1 teaspoon salt in a bowl. Season with pepper. Add bread cubes, toss well to combine. Toss in onion and speck. Refrigerate and cover or at least 2 hours.
3. Preheat oven to 325 degrees. spread half the bread mixture on the bottom of a 10 by 14 inch oval baking dish. Sprinkle with 2 cups fontina. Top with remaining bread mixture. Coat a large piece of parchment paper with cooking spray and cover strata with parchment and then foil, Bake for 1 hour, uncover and then sprinkle with remaining fontina. Raise oven temperature to 375 degrees. Bake until golden brown and crusty, 20 minutes or more. Let rest for 15 minutes. Serve warm.