Thursday, May 22, 2008


yields 8 servings

1 lb. brioche, divided use
¾ lb. cherry hardwood-smoked bacon
4 tablespoons olive oil
1 small Vidalia onion, medium dice
½ teaspoon and as needed sea salt, divided use
½ teaspoon and as needed fresh crushed black pepper, divided use
5 sprigs fresh sage, stemmed
butter, as needed
5 large eggs
6 egg yolks
2¼ cups whole milk
2¾ cups Gruyère cheese, shredded, divided use
2 cups sweet cherries, thawed and drained

Reserve ¼ loaf of brioche for breadcrumbs; cut remaining bread in 1-in. cubes. Slice bacon in 2-in. strips; render until just crisp. Reserve ¼ of bacon for bacon crumbles. In food processor, combine reserved bread and bacon. Pulse until finely minced; reserve. Heat olive oil in 8-in. sauté pan over high heat. Add onion; season lightly with sea salt and pepper. Reduce heat to medium; sauté 15 minutes or until onions caramelize. In separate pan, fry sage leaves in butter over medium heat until just crisp; reserve. Whisk egg yolks and eggs with milk, caramelized onion, 1¾ cups Gruyère, sweet cherries, fried sage, salt and pepper. In large bowl, combine egg mixture with cubed bread and rendered bacon; stir until mixture is saturated. Pour strada mixture into ½-hotel pan greased with butter; sprinkle with bread-and-bacon crumb topping and remaining Gruyère. Cook at 350F 35 to 40 minutes, until soft and moist inside and browned outside. Cool slightly; serve warm.

courtesy of: Chef Jon Young, Kitsch’n, Chicago, Illinois

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