SLOW-ROASTED PORK AND MUSHROOM STRATA

Slow-Roasted Pork and Mushroom Strata image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

Nonstick cooking spray, for the baking dish
1 1/2 cups whole milk
1/3 cup heavy cream
2 teaspoons roughly chopped fresh thyme (from about 6 sprigs)
Pinch cayenne pepper
5 large eggs
Kosher salt and freshly ground black pepper
8 ounces crusty bread, such as sourdough or white, cut into 1-inch cubes (about 2 1/2 cups lightly packed)
1 1/2 cups shredded roasted pork
1 cup roasted sliced mushrooms
3/4 cup shredded fontina
Chopped fresh parsley, for serving

Steps:

Preheat the oven to 350 degrees F and spray a 9-inch square baking dish with nonstick cooking spray.
Whisk together the milk, heavy cream, thyme, cayenne, eggs, 1 teaspoon salt and several grinds of black pepper in a large bowl until smooth. Fold in the bread, pork, mushrooms and 1/2 cup of the fontina until the bread softens and everything is well combined. Pour into the prepared baking dish and top with the remaining 1/4 cup fontina.
Cover the baking dish with aluminum foil and bake until the edges are lightly golden, 35 minutes. Remove the foil, then continue to bake until the strata is puffed, set in the center and golden brown all over, about 30 minutes more. Let rest 10 minutes, then sprinkle with chopped parsley and serve.