Stuffed French Toast Strata

1:06 AM in Aqua, french, strata, stuffed, toast

A question: what is the best part of coming home to ones parents house after being away for a while? An answer: moms cooking!  Another question: what is an extra special treat during such visits, even among moms cooking? Another answer: stuffed french toast! 

Stuffed french toast is pretty easy to make, just like regular french toast.  Weve normally had it with french bread sliced double-thick and sliced halfway through in the middle of each double-thick slice (see here for an example)--but it works with regular bread, too, and weve even made the sausage-and-swiss style from the link above as just a french toast-grilled-cheese sandwich.  But then we thought, "wouldnt it also be great in a strata?" And were happy to report that it is, indeed, great in a strata.

Start by browning up some ground meat to make some breakfast sausage.  For 1 lb ground venison, we seasoned it with about a half-teaspoon each of salt, and pepper, and one teaspoon each of garlic powder, caraway seeds, and ground sage.

When the meat is cooked through and tastes like the type of breakfast sausage you want, make layers like the picture shows, in a 9 x 13" pan.  A couple of differences between this strata and our other recipes: this one doesnt have vegetables in it, so youll have to get them in a side dish.  (Dont skip them!  Remember, this is moms meal plan were emulating.)  Or maybe make an omelet to go with it or something.  Also, were not normally picky about what kind of cheese we use in the strata, but this ones gotta have Swiss cheese.

Add a second set of bread-meat-cheese layers, then pour a mixture of six eggs, three cups milk, and one teaspoon each of salt, pepper, garlic powder, and Italian seasoning (beaten together) over it.  The seasonings in the egg mixture could also be more traditional french toast spices, like vanilla and cinnamon, but we decided to match the sausage flavor instead.  Doesnt matter, well still eat it with syrup like Buddy the Elf.

Set it in the fridge to chill out for a while.

Then bake at 350 °F for 50-55 min until it looks something like this.

Look at those layers! Time for the syrup! Good stuff, Maynard.  House rules: when an entree is topped with real maple syrup, the plate must be licked clean.  No exceptions!

What do you stuff your french toast with?  Let us know in the comments section below!


The recipe:
~1 lb ground venison
 0.5 teaspoon each of salt and pepper
1 teaspoon each of garlic powder, caraway seed, and ground sage

10 slices of bread (at least)
1 lb shredded Swiss cheese

6 eggs
3 cups milk
1 teaspoon each of garlic powder, and Italian seasoning, salt and pepper

Brown the ground venison in a frying pan over medium heat, seasoning with garlic powder, caraway, sage, salt and pepper to taste (suggestions above).  The amount of ground meat can be adjusted, too--1 lb gives a two scant layers in the strata, two lbs. makes a very meaty strata.  Layer the bread, browned meat, and cheese in a 9" x 13" pan, starting with bread and ending with cheese, aiming for two layers each. Beat together eggs, milk, and remaining seasonings. Pour over layers and set in fridge for several hours or overnight. Bake at 350 °F for 50-55 min. Allow to cool and smother with real maple syrup.  Remember to lick the plate afterward.

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Cheesy Venison Stuffed Squash Boats

2:02 PM in Aqua, boats, cheesy, squash, stuffed, venison

We did another experiment in the kitchen this weekend, and it worked!  Jake will never get tired of exclaiming hypothesis supported! after a successful culinary trial (and Katie will probably never get tired of hearing it, because that sort of thing never gets old).  In any case, this one will help us make sure we use up our winter squash before spring. 

These guys were our squash of choice.  We didnt know the variety until we looked it up, but they appear to be Delicata-type specimens.

We cut em in half and scooped out the seeds, then set them in about 0.5" water in a cookie sheet to bake at 350 °F for 30-40 min.

Meanwhile, we cooked up a batch of brown rice + wild rice.  This is way too much to stuff into just those squash.  We should have actually started the rice first because it took longer to cook than the squash.  Diced potatoes are an acceptable substitute for rice, if preferred.

While the rice and squash were cooking, we sauteed up some venison chops, then diced them.  Pro tip: when theyre cut into small pieces, taste testing is more socially acceptable.

When the squash-ispheres were done (easily pierced by a fork), we seasoned them up with salt, pepper, garlic powder, onion powder, basil and rosemary.  The same seasonings went on the rice, and on the venison, while cooking.

Then we stuffed the squash full to bursting with rice and venison cubes, and covered each one with a generous helping of cheese.

A few minutes back in the oven to make everything melty and delicious, and were good to go!

As it turns out, the amount of time it takes to make the cheese appropriately melty is roughly the same as it takes to make a fruit salad--apple, orange, banana (one each), pineapple (half a pint jar), and vanilla yogurt (1 cup).  Goes well with black raspberry wine.  One whole squash is a good serving if youre really hungry or its a smaller squash (maybe up to 1.5 lbs? We didnt weigh them, unfortunately.)

The recipe:
Two winter squash, 1-1.5 lbs each, cut in half and cleaned of seeds
1 cup cooked rice (or thereabouts)
0.5 lb sauteed venison chops
1 Tbs butter
Salt, pepper, garlic powder, onion powder, dried basil, dried rosemary to taste

Start rice cooking (we used 0.5 cup brown rice + 0.5 cup wild rice in 3 cups water).  Set squash halves cut side down on a cookie sheet in a half inch of water and roast at 350 °F for 30-40 min.  Season venison with salt, pepper, garlic powder, onion powder, basil, and rosemary to taste, and sauté in butter. When cooked to preference, dice. 

When rice is done, season it with the same seasonings.  When squash is tender enough to be easily penetrated by a fork, remove from oven, flip skin-side down, and season it similarly.  Stuff squash with rice and venison, and top with shredded cheese.  Return to oven until cheese is melty.  While waiting, make fruit salad and pour wine.  Cancel plans for rest of evening, enjoy meal and postprandial somnolence.


Whats your favorite winter squash recipe this time of year?

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