Well, yes. But this wasn’t just your average donut.
I was a little skeptical as I drove by the new donut shop in downtown Santa Barbara when I saw the name… Spudnuts. And even more skeptical when I found out that the donuts were made using potato flour.
But, they were anything but. As I bit into that Apple Fritter, I’ll never forget the moist and airy texture, combined with just that little hint of potato flavor. I had to have more. And luckily, since I was 20 and still had the metabolism that allowed for it, I did. Oh believe me, I did. But it didn’t just stop there. I found that potato flour elevated the texture and flavor of many baked goods, including cookies and even bread.
Which brings me to my Strata. Stratas are pretty simple dishes consisting of eggs, milk or cream, bread and dried mustard. Some people put more milk per eggs, which I would consider more of a bread pudding. But I prefer more eggs, as I like less of a custard texture.
The beauty of a Strata is that you can pretty much mix and match depending on your mood, plus it’s a great use for day old bread. And for this week’s #SundaySupper, I was in the mood for bacon! Lots of bacon, which of course goes perfectly with brie. Some sweetness… which led me to roast up some pears. And to make it really special, don’t forget the potato bread.
Light. Airy. Creamy. Sweet. Salty. Hearty.
Bacon & Brie Potato Bread Strata
4 cups day old potato bread, cut in large cubes
8 eggs
1-1/2 cups milk
1 tablespoon balsamic vinegar
1 teaspoon dried mustard
8 pieces bacon, cooked and cut in large chunks
1 small round brie, rind removed and cut into chunks
1 pear, cut into thin slices and roasted (see below)
Salt and pepper to taste
For the pears:
Place sliced pears on a single layer on a rimmed cookie sheet. Drizzle with olive oil and roast at 350 degrees for about 20 minutes, or until tender and starting to caramelize.
For the Strata:
In a large bowl, whisk together the eggs, milk, balsamic vinegar, mustard, salt and pepper. Set aside. Next, in a greased baking dish place a layer of bread cubes, bacon, brie and pear slices. Then top it off with a second layer of each ingredient. Pour the egg mixture over all and allow to set for about 30 minutes. You could even do this the night before, and bake in the morning… but again, in my case, I prefer it less gooey, so I opt not to.
Bake at 350 degrees for about 40-50 minutes, depending on the size and thickness of your dish, until an inserted knife comes out clean. Serve warm.
Source: dianadarling.net (defunct blog)
