• 11oz Turano Rustic Rye Bread
• 1⁄2 lb Cooked Corned beef, cut into 1” x 0.5” pieces • 12 ea Eggs
• 1 1⁄2 cups Whole Milk
• 1 bunch Scallions, finely chopped
• 1 cup Shredded Mozzarella Cheese
• 1 cup Shredded Swiss Cheese
• 1 1⁄2 tbsp Butter
• Salt and Pepper to taste

① Heat the oven to 425°F
② Remove the bread from the bag, saving the four largest slices on the bottom. Cut the bread into small pieces, and toast in the oven for 10-12 minutes until crispy and well toasted
③ In a medium sized pan, add 1 tbsp oil and cut corned beef pieces, render and cook until crispy. Drain the corned beef pieces on a paper towel lined plate, once cool, refrigerate until ready to bake
④ Grease a 9”x13” baking dish with the butter and add the toasted bread pieces, pressing down gently to flatten but not crush the bread
⑤ In a large bowl, whisk together the eggs and the milk, season with salt and pepper, then add the scallions
⑥ Pour the egg mixture over the bread, wrap and let sit in the fridge at east 2 hours, ideally overnight.
⑦ To bake the Strata, heat the oven 325°F.
⑧ Remove the strata from the fridge and scatter the top of the dish with shredded cheese and corned beef lardons.
⑨ Cover the pan with aluminum foil and bake for 20 minutes, uncover and bake an additional 10 minutes. Allow to set for 5-7 minutes before serving

Corned Beef Cooking Instructions
① Remove from Vienna Beef Pickled Corned Beef from the bag. Place corned beef and spices in a large pot.
② Add water to cover. Cover the pot and place on medium-high heat. Bring to a boil.
③ Once the water comes to a boil, skim foam off the top, reduce heat to medium-low, cover and simmer for 30 minutes per pound or until desired tenderness.
④ Corned Beef is tender when easily pierced with a fork.
⑤ Once cooked, remove from the pot, slice and enjoy