|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.|
|H. Brooks Sweet Onion||138701||1 each|
|Colavita Extra Virgin Olive Oil||267667||4 Tbsp.|
|Wholesale Produce 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.