Chicken-Leek Strata

Here's a great do-ahead recipe to pull out for a "let's do brunch" day.

Ingredients

1 tablespoon (15 mL) butter or margarine
1 cup (250 mL) sliced leek
8 slices French bread, each 1/2 inch (1.3 cm) thick
1 cup (250 mL) chopped cooked chicken or turkey
1 tablespoon (15 mL) chopped fresh dill weed or 1 teaspoon (5 mL) dried dill weed
2 cups (500 mL) shredded mozzarella cheese
4 eggs, beaten
2 cups (500 mL) milk
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) pepper

1

Melt butter in 1-quart (1 L) saucepan over medium heat. Cook leeks in butter about 3 minutes, stirring frequently, until softened; remove from heat.
2

Cut enough bread into 1-inch (2.5 cm) cubes to measure 5 cups (1.25 L). Mix bread cubes, leeks, chicken and dill weed. Spread bread mixture in ungreased square baking dish, 8x8x2 inches (20x20x5 cm). Sprinkle with cheese. Mix remaining ingredients; pour over cheese. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours.
3

Heat oven to 325°F (160°C). Uncover and bake 50 to 55 minutes or until knife inserted in centre comes out clean. Let stand 10 minutes before cutting.

Did You Know? Looking like a monster green onion or scallion, the leek is a relative of the onion and garlic family. Its flavour, however, is somewhat milder than its cousins'.
Purchasing: When you're looking for a leek, choose one that has a crisp, bright green top and blemish-free white bulb.