Coconut Milk replaces milk for a dairy-free strata. It makes the tastiest breakfast or brunch treat. Assemble a day ahead for care-free entertaining!
- 40 minutes to assemble
- Refrigerate overnight
- 60-70 minutes to bake
- Serves 8
- Grease a 9″ X 13″ baking dish. Blanch asparagus one minute in boiling, salted water. Cool in ice water and drain well. Or in place of blanching, roast asparagus in a 450° oven until lightly blackened, for an added depth of flavor
- Heat olive oil in a large skillet over a medium-high temperature. Add onion and peppers. Stir-fry until tender crisp. Pat asparagus dry and add to skillet with ham. Salt and pepper to taste. Sauté 2-3 minutes. Remove from heat and add bread. Mix well and spread into baking dish. Cool mixture in refrigerator.
- Beat eggs, Coconut Milk, mustard and dill in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.
- Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 50 minutes. Sprinkle with cheese (if desired) and bake 10-20 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.