(*) for an ovenproof dish of 23 x 33 cm, enough for 6 to 8 people.
For Cajun Strata, traditional breakfast foods – eggs, sausages and bread – are cooked together in a gratin dish. You should fill the ingredients into the mold the day before and then put it in the stove an hour before breakfast. Serve with fresh fruit.
Oven temperature: 180 °C .
Melt the butter in a pan. Sauté garlic, onions, mushrooms and celeriac in about five minutes until soft. Put aside.
Brush the ovenproof dish with a thin layer of oil. Spread half of the bread cubes evenly in it. Then layer in half of the sausage, cheese and vegetable mixture and sprinkle with the scallions. Fill in the remaining ingredients in the same way, layer by layer.
In a small baking bowl, stir together the milk, mustard, eggs and spices and pour over the ingredients in the gratin dish. Cover and place in the refrigerator for one night so that the bread absorbs the liquid.
Cook in the oven at 180 °C for about one hour.
(*) Andouille: it is not the andouille as it is usually known in France. The Cajun andouille is a spicy, smoked pork sausage. If it is not available, it is best to substitute it with – for example – Polish kielbasa, but then you have to season it accordingly, as andouille gives the recipes a special spiciness.
Tip: Always use aromatic spices to refine your dishes.