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Country Kitchen
March 1, 2013 Previous Recipe | Next Recipe
Blueberry Pie
Bangers and Mash
Orange Cranberry Iced Tea
Cheese Strata
Yorkshire Apple Crumble and Cream
Tipsy Pudding
Cheese Strata

17 slices of white sandwich bread (inexpensive brands work best)
¾ pound each of cheddar, colby and sharp brick cheese
6 eggs
3 cups milk
2 teaspoons salt
1 teaspoon paprika
1 tablespoon dry mustard
Dash cayenne

Cut away some of the crusts on the bread slices and then cut them into quarters. Grate cheeses. In a mixing bowl combine eggs, milk, salt, paprika, mustard and cayenne then mix well. Layer in a 9- by 13- by 2-inch casserole dish coated with nonstick spray: ½ the bread, ½ the cheese, ½ the egg/milk mixture. Repeat. Cover with plastic wrap. Refrigerate at least 24 hours. Bake at 350F for 30 to 45 minutes.
Note: If you are using a glass casserole dish you must warm it before you put it in the oven. A good way to do this is to set the casserole dish in hot tap water about halfway up the side.

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