When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Makes 8 servings.

INGREDIENTS

  • 1/4cup (1/2 stick) butter
  • 1pound fresh shiitake mushrooms, stemmed, caps sliced8cups (packed) 1-inch pieces wonder bread or other white bread (about 12 slices)
  • 2 1/4cups whole milk1 1/2cups half and half
  • 5large eggs
  • 3/4cup chopped fresh chives or green onion tops
  • 2tablespoons chopped fresh thyme
  • 3garlic cloves, chopped
  • 1 1/2teaspoons salt
  • 3/4teaspoon ground black pepper
  • 9ounces soft fresh goat cheese (such as montrachet), crumbled (about 2 1/2 cups)1 1/2cups (packed) grated parmesan cheese (about 4 ounces)
  • 1cup (packed) grated fontina cheese (about 4 ounces)

    DIRECTIONS

    Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.


    Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.


    Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.


    Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)


    Bake strata uncovered until firm in center, puffed and golden, about 1 hour.