- 1 tablespoon spicy brown mustard
- 1 cup chopped cooked turkey (1/4 pound)
- 1 cup chopped cooked ham (1/4 pound)
- 1 1/2 cups shredded Swiss cheese
- 8 large eggs
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot pepper sauce
- 1 tablespoon balsamic vinegar
- 1/3 cup powdered sugar
- 1 baguette (day old works fine)
Spray 13 x 9-inch baking dish with cooking spray. Using serrated knife, cut baguette into 1/2-inch slices. Toast both sides until crisp and golden brown around edges.
Mix 1/2 cup cranberry sauce and the mustard in small bowl. Spread over 1 side toasted baguette slices. Arrange half of slices, cranberry side up, in bottom of dish, overlapping if necessary. Sprinkle evenly with turkey, ham and cheese. Top with remaining toast, cranberry side down.
Combine eggs, milk, salt, pepper and pepper sauce in large bowl; whisk until well blended and slightly frothy. Pour egg mixture carefully into baking dish, making sure bread is soaked with liquid. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350°F.
Uncover baking dish. Bake for 60 to 70 minutes or until puffed and top is slightly golden and toothpick inserted in center comes out clean. Let cool for 10 minutes.
Meanwhile, blend remaining cranberry sauce and the vinegar in small bowl. Just before serving, sift powdered sugar over strata. Top each serving with dollop of cranberry mixture.
Makes 6 servings.
2009 Ultimate Cranberry Recipe Contest Finalist