Ricotta Souffle Strata

Last month Marx Foods sent me a box of fun stuff.

Mushrooms, chiles, vanilla sugar and smoked salt.

Mmmm, yummy!

Look at it all! Amazing!

I took Lobster and Black Trumpet mushrooms, added some Japones chiles and a little smoked salt. Then with a little help from the girls....

I took 11 eggs.

Yeah, eleven.

6 I used in the strata and 5 I used in the ricotta souffle top.

I layered left over challah bread with artichoke, crab, diced red pepper, the mushrooms, chiles and a little black pepper/salt.

Then I mixed 6 eggs with a cup of whole milk and poured that over the top of the strata.

Then I mixed the remaining 5 eggs with 1 cup of ricotta cheese.

Spread that over the top of the strata and baked it at 325 degrees for 40 mins.

I just wanted to show you how shiny the top was.
It was the tastiest old bread I've ever had.