Description
This make-ahead dish is wonderful for brunch, lunch or supper, and it’s so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef.
Ingredients
- 10 slices rye bread, cubed (about 6 cups)
- 1-1/4 pounds thinly sliced deli corned beef, chopped
- 2 cups shredded gruyere cheese or swiss cheese
- 1 cup sauerkraut, rinsed, drained and patted dry
- 1/4 cup chopped dill pickles
- 6 large eggs
- 2 cups 2% milk
- 2/3 cup thousand island salad dressing
- dash garlic powder
- 1/4 cup shredded parmesan cheese
- chopped fresh parsley
Directions
- Place bread cubes in a greased 13x9-in. baking dish. Top with corned beef, Gruyere, sauerkraut and pickles. In a large bowl, whisk eggs, milk, dressing and garlic powder. Pour over bread. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 5-10 minutes longer. Let stand for 10-15 minutes before cutting. Sprinkle with chopped fresh parsley.
