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| Cheddar and Leek Strata
8 eggs, lightly beaten
2 cups of milk
1/2 cup of beer or ale
2 cloves of garlic, minced
1 loaf (16 ounces) of sourdough bread, cut into 1/2 inch cubes
2 small leeks, coarsely chopped
1 1/2 cups (6 ounces) of shredded Swiss cheese
1 1/2 cups (6 ounces) of shredded sharp Cheddar cheese
salt and pepper to taste
sprigs of fresh sage for garnish
Combine eggs, milk, ale, garlic, salt, and pepper in large bowl. Beat until well blended.
Place 1/2 of bread crumbs on bottom of greased 3x9x2-inch baking dish. Sprinkle 1/2 of leeks and 1/2 of bell peppers over bread cubes. Top with 3/4 cup of Swiss cheese and 3/4 cup of Cheddar cheese. Repeat layers with remaining ingredients, ending with Cheddar cheese. Pour egg mixture evenly over top. Cover tightly with plastic wrap or foil. Weight top of strata down with slightly smaller baking dish. Refrigerate strata for 2 hours or overnight. Preheat oven to 350ºF. Bake uncovered 40 to 55 minutes or until center is set. Garnish with sage. Serves 12.
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