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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Strata, Or Savoury Bread Pudding

6.0

600ml whole milk

150g grated cheese – gruyere, cheddar, blue cheese, parmesan

50g parmesan rind (optional)

1tbsp dijon mustard (optional)

3sprigs fresh thyme stripped to get 1 tsp leaves (optional)

0.25tsp grated nutmeg or to taste (optional)

5 medium eggs

Salt and black pepper

500g old bread (sourdough, wholemeal, brioche), sliced

200g optional fillings choose 1, 2 or 3, all chopped – spring onions, cherry tomatoes, frozen spinach (defrosted and squeezed dry), leftover roast vegetables or sauteed mushrooms, cooked sliced sausage, bacon lardons or ham

Pesto (optional)

Sun-dried tomato paste or chopped sun-dried tomatoes (optional)

Soft goat’s cheese (optional)

First make the custard, heat the milk in a saucepan with 100g of the grated cheese and any of optional flavourings.
Stir until the mix begins to boil, then take off the heat.
Whisk the eggs in a large bowl, then gradually pour in the hot milk mixture, whisking all the while, and season to taste.
Prepare and chop all your optional fillings.
Pour enough of the custard mix into a large enamel dish or deep roasting tin to cover the base, then scatter a third of your fillings on top.
Working one slice at a time, dip the bread into the custard, then layer in the dish.
Pour over the remaining custard, ensuring the bread is evenly soaked, then scatter the fillings on top and dot with any of the optional extra flavourings.
Finish with the remaining 50g grated cheese, then lay another dish or tray on top, gently press down to submerge the bread, and leave to sit for at least 15 minutes and up to an hour.
Lift off the top dish, then bake the strata ina 210C (190C fan)/410F/gas 6½ oven for 25 minutes, until golden brown.
Serve hot or warm.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 70 weeks ago

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