Sometimes breakfast is just too early but who’s the civilized soul who thought of brunch? Brunch is usually served between 10 a.m. and 3 p.m. as it’s a combo meal between breakfast and lunch.

Restaurants, especially with captive audiences like in hotels and resorts often serve decadent buffet brunches frequently with champagne or mimosas.

Personally, I don’t like a buffet brunch or anything buffet because I like to be served. My life is a buffet. When I go out to a restaurant, I prefer being served as in being waited on. 

That aside, when I entertain I often serve brunch as it’s late enough to incorporate a light or bubbly alcoholic beverage and when the brunch is over, most of the day remains. Also brunch is a good time to host a committee meeting. Somehow volunteers feel magnanimous with their time and enthusiasm when they’re being fed food that looks like it was prepared especially for them.

Here’s an easy and impressive recipe for Mediterranean strata. You can make it the day before which is easier on the cook and also lets the flavors marry. Serve with hot coffee and a seasonal fruit salad and maybe a glass of sparkling wine like Asti Spumante, if the occasion permits. 

Mediterranean Strata - Serves 8 to 12

• 6 English mufflins, split and cubed
• 12 ounces drained, cooked Italian sausage
• 1 (14 ounce) can extra small artichokes, drained and quartered
• 1/2 cup chopped roasted peppers (buy prepared)
• 1/4 cup Kalamata olives, pitted and sliced
• 1 1/2 cups shredded Provolone cheese
• 4 ounces feta cheese, crumbled
• 3 cups whole milk
• 8 eggs, beaten
• 2 tablespoons basil pesto (prepared)
• 1/2 teaspoon coarse salt

Spray 13×9x2-inch baking dish lightly with oil

Arrange muffins in bottom of baking dish. Crumble sauce over muffins and top with artichokes, red peppers, olives, and cheeses.

Beat milk, eggs, salt, and pesto to blended in large bowl and pour over other ingredients. Using a spoon, press ingredients down into the liquid. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350-degrees with oven rack in middle. Uncover casserole. Bake 40 to 50 minutes until set and a knife inserted near center comes out clean although it will be wet.

Let the dish sit for 5 to 10 minutes so it’s easier to cut.

You can find this recipe and many more along with baking hints and tips in Baking Basics and Beyond by Pat Sinclair. Please visit Surrey Books for more information.