Posts Tagged With: strata

Banana Brown Sugar Caramel Strata

Layers of fluffy French toast cubes, warm gooey bananas, covered in brown sugar caramel sauce, topped with a brown sugar crumble, and drizzled with maple syrup. Do I have your attention?

This strata is breakfast comfort food and, while it is a bit challenging to make (i.e., multiple steps), it’s so worth it. It’s great for camp in a Dutch oven or at home in a casserole dish for a holiday or weekend breakfast or brunch. We’ve made this a couple times at home and in camp and, each time, it’s received rave reviews.

A strata is a great way to make French toast for a crowd without having to stand at the griddle flipping slices of bread. It can be sweet or savory. This one is most certainly sweet. With a few substitutions, this could also be dairy and/or gluten-free.

A strata is also perfect for making in camp in a Dutch oven. A lot of this can be prepped at home so, in camp, it’s just some assembly required. Just allow enough time in the morning to assemble and let it rest while the bread soaks up the egg mixture before baking. About 20 minutes of rest ought to do it. If you want that occasional big hit of banana, slice your bananas thicker. I prefer to dice my bananas so there is a little bit of banana in every bite. Either way is yummy. It’s just personal preference.

If you’re making at home, this French toast casserole can be assembled the night before, placed in the refrigerator overnight, and baked in the morning. In the morning, all you have to do is add the topping and bake. Again, great for a holiday or weekend brunch.

Equipment
12-inch Dutch oven or casserole dish, medium sauce pan or skillet, large bowl, whisk, cutting board, knife, small bowl, measuring cups and spoons.

Ingredients for Brown Sugar Banana Filling
6 tablespoons unsalted butter
3/4 cup light brown sugar packed
2 tablespoons pure maple syrup
1/8 teaspoon salt
3 ripe-firm bananas peeled, sliced and quartered

Ingredients for French toast
8 large eggs
1 cup whole milk
1 cup half and half
2 tablespoons light brown sugar
1 teaspoon cinnamon, ground
1 tablespoon pure vanilla extract
1 15-ounce loaf French bread cut into large cubes (preferably a day or two old)

Ingredients for Topping
1/3 cup light brown sugar packed
1/3 cup all purpose flour
1/2 teaspoon cinnamon, ground
1/8 teaspoon salt
3 tablespoons unsalted butter, softened

Ingredients for Serving (Mix & Match)
Maple syrup, caramel sauce, sliced bananas, chopped nuts, and whipped cream.

Prep Brown Sugar Banana Filling
At home or in camp, in a medium skillet or sauce pan on medium heat, melt 6 tablespoons butter. Add brown sugar, maple syrup, and salt. Cook, stirring constantly for a few minutes until the mixture is smooth. Remove from heat and carefully stir in the bananas. Set aside and cool to room temperature while you prepare the French toast. If prepping at home, load the sauce into a container and add the bananas in camp so they are fresh.

Prep FrenchToast
In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, and vanilla. This can be poured into a bottle that has a tight seal for the ride to camp in the cooler.

Prep Topping
In a small sealable container or resealable bag, combine brown sugar, flour, cinnamon, and salt. Add butter and, using a spoon or your fingers, work the butter into the dry ingredients until the butter is evenly distributed and the mixture resembles wet, clumpy sand. Seal and refrigerate (cooler) until you are ready to bake the French toast.

Assembly if Making at Home
Grease a 2 1/2 or 3 quart casserole dish. Place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes. Pour the custard (egg mixture) evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Spoon the remaining banana-brown sugar mixture over the top of the French toast. Cover and refrigerate overnight or until bread has soaked up all liquid.

Assembly if Making in Camp
Line a 12-inch Dutch oven with foil and grease with butter or non-sticking cooking spray. Place half the bread cubes in the bottom. Spoon half of the banana-brown sugar mixture over the bread. Top with the remaining bread cubes. Pour the custard (egg mixture) evenly over the bread cubes. Lightly press down on the top of the bread to allow the top layer of bread to absorb some of the custard mixture. Spoon the remaining banana-brown sugar mixture over the top of the French toast. Cover and rest 20-30 minutes or until bread has soaked up all liquid.

Baking
When you’re ready to bake, crumble the topping over the French toast.

Bake in a 350°F oven, using 17 coals on the lid and 8 underneath, for 40-55 minutes until puffy and golden brown, and set (check that the center is not too wet). Baking time will depend on how deep your casserole dish is and whether you prefer your French toast more well done. Refresh coals as needed.

Serve immediately with syrup, caramel sauce, whipped cream and/or chopped nuts.

Serves 6-10

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Frittatas, Stratas, and Quiche, Oh My

Frittatas, stratas, and quiche are all egg dishes typically served for breakfast or brunch, although you could also serve them for dinner. They are very similar and often get confused with one another. They all include eggs and usually cheese. They may also include meat, seafood, and/or vegetables. They are all savory dishes; however, a strata could go sweet. They are great for feeding groups, large or small.

Frittata

You could describe a frittata as a crustless quiche. You could also describe it as a baked omelet. Either way, it is easy to make at home and in camp. Because it has no crust, a frittata is naturally gluten free. If you leave out the cheese or substitute a non dairy cheese then it becomes dairy free. If you leave out meat, now it’s vegetarian. Frittatas are very versatile.

To make at home, you’ll need a cast iron skillet or an oven safe skillet. In camp, you’ll need a Dutch oven. Start by browning the meat and sautéing the vegetables. If you want your vegetables to be crisp, you could skip that step. Whisk together the eggs, cheese and any seasonings, and pour over the top of the meats and vegetables. And then you bake it. If you wanted, you could sprinkle a little more cheese on top during the last 5 minutes of baking. Serve warm. It makes a great breakfast any time of year. Here are a couple of our favorite frittatas.

Denver Frittata

Zucchini and Onion Frittata

Ham and Cheese and Broccoli Frittata

Strata

Literally meaning layers, a strata is a layered breakfast casserole made from a mixture of bread, eggs, milk, and cheese. A savory version may also include meat or vegetables. A sweet version may include fruit. The usual preparation requires the bread to be layered with the filling; however, depending on the recipe, you could also toss everything together like a salad before pouring the egg mixture over the top. The dish requires a rest of anywhere between one hour and overnight before it is baked. This allows the bread to soak up the egg mixture. A strata could also be described as a French toast casserole or a bread pudding. Stratas can be prepped the night before and then placed in the refrigerator to rest. In the morning, you just pull it out and pop it into the oven.

To make at home, you’ll need a casserole dish. In camp, you’ll need a Dutch oven or you could make it in a casserole dish and bake it in a box oven. Meats will need to be browned and vegetables could be sautéed to soften them. Bread will need to be cubed or torn into chunks. To increase the bread’s ability to absorb the egg mixture, some recipes recommend using stale or dried bread. Serve warm. Here are a couple of our favorite stratas.

Sausage Croissant Strata

Fruity French Toast Casserole

Blueberry French Toast Cobbler

Quiche

Quiche has an open-faced pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. It can be made with cheese, vegetables, meat and seafood. A quiche is a frittata in a pie crust. You wouldn’t think the pie crust would add much in the way of flavor, but it actually brings a lot to the party and really gives the dish its signature flavor. Quiche can be served hot or cold although I prefer mine served hot. In the late ‘70s, quiche became extremely popular and they were featured everywhere, including television and movies. By the early ‘80s, the fad seemed to fade; however, quiche has remained steady brunch and party food since.

At home, you’ll need a pie or tart pan. In camp, I would also use a pie or tart pan and bake it in a box oven. You can use a store-bought crust or make your own. Just like the others, meats would need to be browned first and vegetables could be sautéed to soften them. I haven’t actually made a quiche in camp yet, but I might have to now.

Again, these are all great dishes for serving to groups, large and small. They are simple to throw together and, for camping, a lot of prep work could be done ahead of time at home. You can serve them with potato dishes, breads, fruits, or just about anything.

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Categories: Under the Lid | Tags: , , , , , , , , , , , , , | Leave a comment

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