Savory bread pudding, yes please! I came across this dish a lot in Chicago. Two restaurants I worked for had a love for this breakfast item, I too fell in love with it. Give yourself a day in advance, since at least 8 hours is needed for the bread to soak in the custard.
Olive and Tomato Strata
Leftover/Stale bread
Seasoned Custard of egg and cream
- 4 eggs to every cup of cream
- season with salt and pepper to taste
Olives
Tomato
Feta
Method
In a casserole dish layer the cut up bread first. Then layer with olives, tomatoes and feta. Repeat each layer once more.
Pour the custard over the filling making sure the filling is covered by the custard.
Wrap tightly and refrigerate for at least 8 hours or overnight.
Preheat oven to 375F and bake for about 45-55 minutes or until the strata has puffed up and there is no liquid when the middle is pushed down.
Let cool 10 minutes, then serve warm.
What a great idea! This strata looks easy and delicious and amazingly low-effort--perfect for nights when you come home and just want to sit around watching cat videos on the internet. :)
ReplyDeleteI made this with sourdough and added bell pepper and it was so amazingly good. Thanks for posting!!
ReplyDeleteSo glad you like it John! I love it for its versatility!
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