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Can I make this strata in a bundt Pan?

Hi,

I am making this strata for a reception this weekend. I was thinking I would try to make in a bundt pan.... Any reason this would not work? I may go both ways to be safe - but I think this would make an elegant presentation.

Here's the recipe I am going to use as a guide.

http://www.epicurious.com/recipes/foo...

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  1. I seriously doubt that it would release but would be happy to be disputed on this.

    1. It might... Please post again if it does work. I'm thinking it may be too high in height to properly cook through.

      1. I think if you greased the pan well, then, after some cooling, maybe inverted it on a plate so it would release gradually? I would watch the timing though - made my usual Christmas strata one year in a tiny bit smaller pan and it took much longer to cook due to the increased depth.

        1. I think the resulting strata will be a bit too soft in texture to look nice and hold it's shape coming out of a bundt pan, especially with the pan's ridges, and to say nothing of the possibility you won't be able to unmold it in one piece. It will take longer to bake, but that's not a big deal. Stratas are somewhat chunky and should be tender when done baking, not quite as firm as I think you'd need to bake it to for unmolding. You're better off making it in the 9 x 13 pan recommended and serving it cut into squares. But don't let me rain on your parade completely; if you're going to try it both ways, feel free, and know that it'll be good to have plan B.

          1. i agree grease really well, and then follow me for a second here... maybe put the bundt in a roasting pan with a water bath to promote even cooking... like a cheesecake... if it works it would be really pretty presentation-wise, so please do report back!

            6 Replies
            1. re: Emme

              I was thinking about a water bath - and also buttering the pan really well. Anyone know where I can find high quality day old sour dough in the city?

              1. re: sparky403

                i'd call some bakeries and offer to take it off their hands... La Maison du Pain, Le Pain Quotidien, La Brea Bakery, Belwood Bakery, etc.

                1. re: sparky403

                  Water bath, lots of buttering and "flouring" with pulverized bread crumbs, then a longer baking time. Test with a toothpick, keeping in mind that because of the mass it will continue cooking for some time after it comes out of the oven. Cool it in the bundt pan for at least a half an hour. If it does not meet the top of the pan, which it probably won't, cut a donut shape the dimensions of the top crust from cardboard or a firm disposable plate and hold it up against the baked surface while unmolding.

                2. re: Emme

                  I did not try - though I am willing to bet it would work. Lack of time, and people depending on me was the reason. I think I may try it now that I have made one. It was pretty excellent.

                  1. re: sparky403

                    awww, where is your sense of adventure? get to it and report back, tiger!

                    1. re: sexyLAMBCHOPx

                      Yah... I felt like a bit of a lamo - no bundt pan and doubt I would have used it much again.... too much thinking.;-)