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- 1 tbsp (15 mL) spicy brown mustard
- 1 cup (250 mL) chopped cooked turkey (1/4 pound)
- 1 cup (250 mL) chopped cooked ham (1/4 pound)
- 1 1/2 (375 mL) shredded Swiss cheese
- 8 large eggs
- 3 cups (750 mL) milk
- 1 tsp (5 mL) salt
- 1/2 tsp (2.5 mL) freshly ground black pepper
- 1/2 tsp (2.5 mL) hot pepper sauce
- 1 tbsp (15 mL) balsamic vinegar
- 1/3 cup (75 mL) powdered sugar
- 1 baguette (day old works fine)
- 1 14oz (348 mL) can Ocean Spray® Whole Berry Cranberry Sauce
Spray 13 x 9-inch (33 x 23 cm) baking dish with cooking spray. Using serrated knife, cut baguette into ½-inch (1.25 cm) slices. Toast both sides until crisp and golden brown around edges.
Mix ½ cup (125 mL) cranberry sauce and the mustard in small bowl. Spread over 1 side toasted baguette slices. Arrange half of slices, cranberry side up, in bottom of dish, overlapping if necessary. Sprinkle evenly with turkey, ham and cheese. Top with remaining toast, cranberry side down.
Combine eggs, milk, salt, pepper and pepper sauce in large bowl; whisk until well blended and slightly frothy. Pour egg mixture carefully into baking dish, making sure bread is soaked with liquid. Cover; refrigerate at least 4 hours or overnight.
Preheat oven to 350°F (175°C).
Uncover baking dish. Bake for 60 to 70 minutes or until puffed and top is slightly golden and toothpick inserted in center comes out clean. Let cool for 10 minutes.
Meanwhile, blend remaining cranberry sauce and the vinegar in small bowl. Just before serving, sift powdered sugar over strata. Top each serving with dollop of cranberry mixture.
Makes 6 servings.
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