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Cheese strata made from rye bread. Yea or Nay?

13 years ago

I have been a bread making fool lately and I have some leftover rye that's a bit stale. What do you think about a basic egg and cheese strata with the rye as a base? I'm worried it may be too strong. And I'm definitely open to other suggestions of how to use it up. Thanks!

Tracey

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Comments (8)

Teresa_MN
13 years ago
I think it would be good with Swiss cheese and ham. Maybe a little Dijon mustard whipped with the eggs.
Bumblebeez SC Zone 7
13 years ago
I would rubenesque it up with swiss and corned beef but the ham and dijon sounds really good too.
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Tracey_OH
Original Author
13 years ago
Brilliant! I love both ideas. I have some ham in the freezer so I will try that version first. Thank you guys!

Tracey
Teresa_MN
13 years ago
Tracey - I'm wondering if you made the strata and how it turned out.
Tracey_OH
Original Author
13 years ago
Teresa, not yet! Had the ham and bread, but the wrong kind of cheese and no eggs. That's what happens when you have two hungry boys in the house. Food disappears all the time. So I threw the bread in the freezer till I can get to the grocery. I promise a full report!

Tracey
annie1992
13 years ago
Tracey, I love rye bread so I think it sounds delicious. You have ham on hand, so I'd use that, but I'd elike it even with sausage.

I agree, you do have to have eggs, though, LOL. Two hungry girls in the house are about the same, so I know exactly what you mean!

Annie
ruthanna_gw
13 years ago
Here's a salad suggestion for leftover rye bread.

REUBEN SALAD Ã¯Â¿Â½ 6 servings

8 cups torn leaf lettuce
1 cup corned beef cut into thin strips
1 (8 oz.) can sauerkraut, rinsed, drained and chilled
1 cup cubed Swiss cheese (4 ounces)
1 cup rye croutons **
3/ 4 cup thousand island salad dressing
1/ 2 tsp. caraway seed

Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; pour over salad and toss.

**Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/ 2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups.
Tracey_OH
Original Author
13 years ago
Finally got this made today and it turned out great! I used a combo of rye and sourdough. The mustard added a nice tang. Thanks again for the suggestions!

Tracey

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