Breakfast Strata with Corn and Chiles

 

1 1/2 lb. poblano chiles, halved lengthwise, stems, seeds, and ribs removed

3 ears sweet corn, husks removed

2 1/2 C. whole milk

6 large eggs

1/2 tsp. salt

1/2 tsp. ground black pepper

1/4 tsp. ground nutmeg

4 T. unsalted butter, melted

White halves of 4 scallions, thinly sliced

1/3 C. chopped fresh cilantro

8 oz. sharp cheddar cheese, grated

About 6 to 8 3/8 inch thick slices of white, French, or Italian bread

 

Line a baking sheet with foil and place the poblanos, skin side up, and place them about 10 inches under the broiler. Broil until they begin to char. Flip them over and broil the insides for five minutes. Flip them over and broil the skin until fully charred. Place them in a bowl and cover with plastic wrap for 5 minutes. Remove the skins and slice into thin slices lengthwise. Set aside. Boil the corn in salted water for 5 minutes. Let cool and slice off the kernels and set aside. Whisk together the milk, eggs, salt, pepper, and nutmeg. Grease a 10 C. casserole with butter and line the bottom with bread slices, patching any gaps with smaller pieces. Brush the bread with half of the melted butter. Pour 1/4 of the egg and milk mixture over the bread. Top the bread with the chiles, corn, scallions, cilantro, and 6 oz. of the cheese. Pour another 1/4 of the egg and milk mixture over the ingredients in the pan. Top with another layer of bread and brush it with the rest of the melted butter. Sprinkle with the rest of the cheese and evenly pour the rest of the egg and milk mixture over everything. Cover with foil sprayed with nonstick spray and refrigerate overnight. The next morning, heat your oven to 350 degrees F, and bake for 30 minutes. Remove the foil and bake for 30 to 40 minutes more. Cool for 5 minutes before slicing and serving.