Gale Gand's published this versatile recipe for strata (from her 2009 book, Brunch) in House Beautiful recently. We've tried many different savory strata/bread puddings over the years and we especially like this one because the eggs/milk to bread ratio produces a light and creamy custard that allows room for healthy add-ins like the vegetables mentioned. (In case you were wondering, the distinction between a strata and a bread pudding is as follows: in a strata the ingredients are layered in a baking dish and in a bread pudding all the ingredients are mixed together in a bowl and poured into the dish.)
The tanginess of sourdough bread (we try to find whole wheat sourdough when possible Grace Baking has a nice artisan loaf) is a great match for this recipe and you can use any vegetable or meat that your family desires. The quantity of bacon is relatively small, as we decided to use it as flavoring rather than a major component of the dish. This strata can be a school morning time saver since we'll often make one of these on Saturday night, bake it on Sunday morning for a family brunch and use the leftovers for a warm, filling and nutrient-rich breakfast for the next few weekdays.
5 cups cubed Sourdough or French bread (with crust)
2 cups grated cheese, preferably sharp cheddar or Gruyere
10 large eggs
1 quart whole milk
1 teaspoon dry mustard
1 teaspoon salt
2 Tbsp olive oil, divided
3 zucchini, sliced and chopped in quarters
8 ounces mushrooms, roughly chopped
1/2 cup cooked bacon from approx 8 slices
1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese.
2. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes.
3. Heat 1 tablespoon oil in large skillet add zucchini and sauté until lightly browned about 3 minutes. Remove from pan. Add other tablespoon of oil and heat of 1 minute. Add mushrooms and sauté until soft, about 3 minutes. Remove from heat. Sprinkle the vegetables and cooked bacon over the egg mixture and fold them in gently. Cover and chill for at least 2 hours and up to 24 hours.
4. Heat the oven to 350 degrees. Uncover the strata and bake for 60 minutes until the mixture has puffed up slightly and is golden brown on top, and the strata doesn't shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.Serves 8
Prep Time: 25 minutes (plus refrigeration overnight)
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes (plus refrigeration overnight)
