Brie and Crab Strata

Title:
Brie and Crab Strata

Yield:
6 Servings

Categories:
Seafood,
Cheese,
Brunch,
Suzy




Ingredients:





     2 tb Unsalted butter


   1/2 c  Unsalted butter


     8 sl Day-old bread, cubed


   1/4 lb Fontina cheese, grated


   1/4 lb Crabmeat, well picked,flaked


     6 oz Brie, very cold


   1/4 lb Cream cheese, softened


     3 lg Eggs


 1 1/4 c  Milk


   1/8 ts Freshly grd. white pepper


   1/4 ts Mace


   1/4 ts Cayenne pepper-or to taste






 Butter a 2-qt baking dish with the 2 Tb. butter. Put half the bread cubes


 into the baking dish. Add the Fontina cheese in one layer, then the crab,


 and top with remaining bread cubes.


 


 Trim the rind off the Brie. Cut the Brie into small cubes and dot the


 entire top of the strata with the cheese cubes. Note: The colder the Brie,


 the easier it will be to cut.


 


 Prepare a custard by beating the cream cheese with the eggs in a food


 processor or electric mixer until light and fluffy. Melt the remaining


 butter. Beat in the milk, seasonings, and melted butter. Pour over the


 strata. Press the strata down with the back of a spoon so all the bread is


 moistened with the custard. Refrigerate overnight.


 


 Preheat oven to 350 degrees F. Bake strata for 1 hour, or until puffy and


 golden brown. Let sit for 5 minutes.


 


 Serve hot or warm.


 


 From the recipe files of suzy@bestweb.net


 Posted to MM-Recipes Digest  by SUZY 
on May 12, 1998