Recipe

Sourdough-pumpkin Strata Recipe


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Ingredients
  • 1/2 tsp dried rubbed sage
  • 6 (1 1/4-inch) slices sourdough French bread (about 7 1/2 oz)
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  •  Cooking spray
  • 1 (4.5-oz) can sliced green chiles, drained & divided
  • 2 large eggs
  • 1 1/2 c (6 oz) shredded reduced-fat sharp cheddar cheese, divided
  • 2 tbsps shelled pumpkin seeds (optional)
  • 1/4 tsp coarsely ground black pepper
  • 1/2 c sliced onion, divided
  • 1 2/3 c fat-free milk
  • 1 (15-oz) can pumpkin

Directions
  • Step #1 Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray.
  • Step #2 Sprinkle top with 1/2 c cheese, one-third of onion, & one-third of chiles.
  • Step #3 Repeat layers twice.
  • Step #4 Combine milk & next 6 ingredients (milk through eggs) in a mixer, & process until smooth.
  • Step #5 Pour over bread layers.
  • Step #6 Cover up with plastic wrap, & put in the fridge 8 hrs.
  • Step #7 Preheat oven to 350°.
  • Step #8 Uncover; sprinkle strata with pumpkin seeds, if desired.
  • Step #9 Bake at 350° for 1 hr & 5 mins or until a knife inserted in center comes out clean.
  • Step #10 Let stand 10 mins before serving.
  • Enjoy the Sourdough-Pumpkin Strata recipe

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