Croissants create a buttery, bready base for this fancied-up strata. It’s a wonderful dish to serve for brunch.
HANDS-ON TIME 10 minutes
TOTAL TIME 1½ hours
MAKES 8 to 10 servings
INGREDIENTS
10 cups cubed croissants (6 or 7)
150 g thinly sliced smoked salmon, torn or cut in pieces
115 g soft goat cheese, crumbled
⅓ cup thinly sliced shallots or red onion
2 tbsp chopped fresh dill
4 tsp capers, drained and rinsed
10 eggs
4 cups milk
1 tbsp Dijon mustard
¼ tsp each salt and pepper
DIRECTIONS
In greased 13- x 9-inch (3 L) baking dish, toss together croissants, salmon, goat cheese, shallots, dill and capers. Whisk together eggs, milk, mustard, salt and pepper; pour over croissant mixture, pressing to soak.
Let stand for 10 minutes.
Bake in 350°F (180°C) oven until puffed, golden and no longer jiggly in centre when gently shaken, about 1 hour. Let cool for 5 minutes before cutting.
NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about 313 cal, 17 g pro, 17 g total fat (8 g sat. fat), 22 g carb, 1 g fibre, 225 mg chol, 620 mg sodium, 298 mg potassium. % RDI: 16% calcium, 13% iron, 22% vit A, 24% folate.
TIP FROM THE TEST KITCHEN
This dish is perfect for a busy brunch. Just follow the first paragraph as directed, and then cover and refrigerate
the baking dish for up to 24 hours. Bake as directed.
