Green chile strata

Serves | 6 to 8 |

• 8 eggs
• 2 cups half-and-half
• ¾ tsp kosher salt
• ½ tsp white pepper
• 8 slices bread, 1 inch thick, crusts removed and cut into ½-inch squares
• 16 oz can chopped green chiles
• 1 cup grated Monterey Jack
• 1 cup grated white Cheddar
• 1 Tbsp butter
• sour cream and salsa verde, for serving

| Preparation | In a large bowl, whisk eggs until whites and yolks are blended. Add half-and-half, salt and pepper; whisk to incorporate. Add bread cubes, chiles and cheeses; stir with a spatula to combine. Butter a 9-by-9-inch baking pan and then pour in bread mixture; cover with plastic wrap and refrigerate, at least one hour or overnight.

Preheat oven to 300°F. Remove strata from refrigerator and let rest at room temperature, 30 minutes. Remove plastic wrap and transfer strata to oven; bake until puffed and golden brown, 1 hour. Serve hot with sour cream and salsa verde.