Breakfast Strata with Cherry Hardwood Bacon & Gruyère Cheese

Ingredient ULF # Portion
Jones Dairy Farm Cherry Hardwood Smoked Bacon, cut into 2 inch pieces 562106 12 oz.
New French Bakery Baguette, torn into 1 inch pieces 716536 1 lb.
Sweet Onion 138701 1 each
Colavita Extra Virgin Olive Oil 267667 4 Tbsp.
Sage 133066 5 sprigs
Sparboe Farms Egg Yolks 215608 6 each
Sparboe Farms Eggs 215608 5 each
Kemps Select Whole Milk 149292 2 1/4 cup
Roth Kase Gruyère Grand Cru Cheese, shredded 211702 2 3/4 cup
Cherries, pitted 2 cups
Diamond Crystal Kosher Salt 308710 1/2 tsp.
ULF Cracked Black Pepper 299370 1/2 tsp.

Fry bacon until slightly crispy. In a food processor, combine 1/4 cubed bread and 1/4 cooked bacon and pulse until fine – reserve for topping.

Cut onion into medium dice. Bring an 8 inch sauté pan to high heat with olive oil; add onion, a pinch of sea salt, and a pinch of pepper. Lower the heat to medium and sauté 15 minutes or until caramelized.

Whisk egg yolks and eggs together with milk, caramelized onion, 1 3/4 cups shredded gruyère, cherries, sage, salt and pepper.

In a large bowl combine bread, bacon, and liquid mixture. Pour well saturated strata mixture into greased 9″x13″ casserole pan, and sprinkle with remaining Gruyere.

Cook in a preheated 350°F oven for 35 – 40 minutes or until cooked through (should be soft and moist inside and golden on the outside).

Allow to cool slightly and serve warm. To serve, cut into 8 portions and garnish with more sage, if desired.