I have cooked this a couple of times and it varies on the strength of the cheese and the quality of bread. It needs light a fluffy French bread. It makes a cheesy feast with soft texture like a soufflé. It's great as a starter with some relish...
- 1 baguette, ends chopped off and discarded, cut into ½in slices and left to go stale
6 spring onions, roughly sliced
150g mozzarella, roughly chopped
50g parmesan, shaved or grated
100g mature cheddar, broken into pieces
100ml oz sour cream
5 free-range eggs
Some milk (quantity varies)
Small bunch fresh chives, chopped, to garnish
Arrange the baguette slices in a layer in a 25cm square dish.
Put the spring onions, mozzarella, parmesan and cheddar into a food processor. Add the soured cream, eggs and milk, then blend until smooth. You want a mixture about the same consistency as yorkshire pudding batter.
Pour the cheese and egg mixture over the bread in the dish one layer at a time - has to fill the dish with liquid to avoid dry its when cooked, cover with cling film, and leave in the fridge to soak overnight.
When ready to cook, preheat the oven to 180C/360F/Gas 4.
Take the strata out of the fridge and uncover. Bake for 30 minutes, or until completely cooked through
Remove from the oven and sprinkle with chives.