Savory Bread Pudding (Strata)
User Reviews
5
Savory Bread Pudding (Strata)
Description
Savory Bread Pudding (Strata) is built around sautéed leeks, red bell peppers, and rosemary folded into a custard of eggs and milk, combined with olives, gruyere cheese, and chunks of day-old sourdough bread. The bread soaks up the custard, creating a moist yet structured texture, while the cheese forms a golden crust atop the baked casserole.
The dish offers a balance of savory flavors from the vegetables and herbs, the slight brininess of olives, and a creamy richness from the cheese and eggs. Baking at moderate heat allows the strata to puff and set without drying out, making it suitable for brunch, lunch, or a light dinner.
Make-ahead potential is a practical benefit; assembling the strata the night before and refrigerating enhances the flavors and eases morning preparation. Leftovers keep well refrigerated for up to two days and freeze well for months, making this dish convenient for meal planning.
Using day-old or toasted bread is crucial for proper custard absorption and texture. Reheating in the oven restores warmth and the crisp cheese topping can be refreshed briefly under the broiler.
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 2 leek cleaned and white part sliced thinly, large
- 2 red bell pepper de-seeded and chopped, large
- 2 tablespoons rosemary minced (or another fresh herb of choice such fresh thyme, fresh
- 6 egg large
- 2 cups milk or half-and-half for a creamier texture that is still not too fatty, whole
- 1 teaspoon table salt
- black pepper freshly ground, pinch
- 6 oz green olives pitted and either chopped or whole (or you can use pitted Kalamata olives)
- 9 oz gruyere cheese grated (or another melting cheese such as white cheddar or swiss cheese)
- 16 oz sourdough bread loaf day-old and cut into 1-inch chunks (SEE NOTES) -- If you aren't diabetic, you can use rustic country bread, French bread, or baguette.
Instructions
- COOK THE VEGGIES: Heat a large nonstick skillet over medium-low heat, add in the oil, and cook the leeks, bell peppers, and rosemary, stirring often, until the leeks are lightly golden and the peppers have softened (about 5 minutes).
- Remove from heat and let it cool.
- Spray a 9″x13″ (23 x 33 cm) ceramic baking dish with cooking spray and set aside.
- MAKE THE EGG MIXTURE: In a large bowl, whisk together eggs, milk, salt, and pepper.
- MIX THE BREAD, CHEESE, EGG CUSTARD, AND VEGGIES: Mix in the cooked veggie mixture, olives, ⅔ of the cheese, and the bread cubes.
- LET IT REST: Pour the mixture into the prepared baking dish, cover it with plastic wrap, and chill in the fridge for 30 minutes.
- BAKE: Meanwhile, preheat the oven to 350° F (180° C). Take the bread pudding out of the fridge, remove the plastic wrap, and top it with the remaining ⅓ of the gruyere cheese.
- Bake for 45-60 minutes until the savory bread pudding puffs up and gets golden brown on top. Serve topped with a few fresh rosemary sprigs!
Notes
- Use day-old or toasted bread for better custard absorption and firmer texture.
- The dish can be assembled ahead and refrigerated before baking.
- Leftovers store up to 2 days refrigerated or freeze for 2-3 months; thaw overnight before reheating.
- Reheat uncovered at 350°F until warmed through; broil briefly to refresh the crisp cheese top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 4535 kcal
% Daily Value*
| Calories | 453.5kcal | 23% |
| Carbohydrates | 38.5g | 13% |
| Protein | 22.6g | 45% |
| Fat | 23.7g | 36% |
| Saturated Fat | 9.4g | 47% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 165.2mg | 55% |
| Sodium | 1267.3mg | 53% |
| Potassium | 344.4mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1979.9IU | 40% |
| Vitamin C | 40.9mg | 45% |
| Calcium | 473.2mg | 47% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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