Apple Harvest Strata

by Cait Sheppard, RD
prepared by Rima Manomaitis

⅓ cup chopped shallots
10 large eggs
4 cups milk of choice
1 teaspoon dry mustard
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon sage
1 tablespoon rosemary
2 medium gala apples, thinly sliced (may use more or less depending on your preference to apples)
4 oz brie cheese, thinly sliced
6 cups (Lightly Packed) torn French, Italian or sourdough bread. May use gluten free bread.

Preheat oven to 350ºF.
Grease a 9×13 pan.
Cook shallots with a drizzle of oil over medium-high heat in until softened. Set aside.
Whisk eggs, milk, mustard, salt, pepper, rosemary, and sage for two minutes. Set aside.
In the prepared pan, start layering bread, apples, and cheese, in that order, until the pan is filled half an inch from the top. Pour egg mixture over top and cover with foil. Refrigerate for at least 6 hours, up to 24.
Bake strata for 1 hour and 10 minutes, or until golden, puffed, and set in the center. Remove from oven and let rest for 5 minutes before serving. (The strata will deflate as is rests.)
Enjoy!

Servings: 8
Calories: 342
Protein: 19 grams
Carbohydrates: 34 grams
Fat: 14 grams

*based on using 2% milk

- To INCREASE calories: Add more cheese, or use whole milk or heavy whipping cream.
- To DECREASE calories: Use fat free milk and slightly less cheese.

Use gluten-free bread.

DID YOU KNOW?

There are 7,500 varieties of apples in the world.

The skin on the apple contains the majority of the fruit’s vitamins A, K & C, potassium and fiber content.

Apples are 25% air, which is why they float!

Apples ripen faster at room temperature than in the refrigerator.