|3 cups||fresh corn cut from the cob|
|1 tbsp.||minced jalapeno|
|1 ½ cup||thinly sliced scallions, both white and green parts|
|1 cup||grape tomatoes, halved|
|8 cups||French bread cut into 1-inch cubes|
|4 cups||Borden® Cheese Four Cheese Mexican Thick Cut Shreds, divided|
|1 tsp.||freshly cracked black pepper|
COAT 9x13-inch pan with non-stick spray. Combine corn, jalapenos, scallions, and tomatoes together in a medium mixing bowl.
WHISK together eggs and mayo in a separate mixing bowl, then whisk in milk, salt and pepper.
SPREAD one-third of cubed bread in prepared baking dish (it won’t cover the bottom of the dish entirely).
ADD one-third of corn mixture, then add Borden® Four Cheese Mexican Thick Cut Shreds. Repeat, layering twice with remaining bread, corn mixture, and cheese.
POUR egg mixture evenly over strata.
COVER with plastic wrap and refrigerate for at least 6 hours or up to 1 day.
PRE-HEAT oven to 350° F (175° C) when ready to bake.
BAKE strata, uncovered, until golden brown, puffed and cooked through, about 45 minutes. Let stand 5 minutes before serving.