Savory Strata Bread Pudding Recipes

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FRENCH ONION STRATA



French Onion Strata image

Provided by Emily Clifton, Nerds with Knives

Time 55m

Number Of Ingredients 17

3 tablespoons 45g unsalted butter, plus more for greasing baking dish
3 large Spanish onions (about 2 1/2 pounds; 1kg, thinly sliced)
1 teaspoon sugar
1 teaspoon kosher salt
3 medium cloves garlic (minced)
2 teaspoons finely chopped fresh thyme leaves
1/4 cup 60ml dry sherry
1/2 cup 120ml dry white wine
1 large Italian or French bread loaf (about 1 pound; 450g, cut into 1-inch cubes)
6 large eggs
3 1/2 cups 830ml half and half or whole milk
1 1/2 tablespoons 22ml smooth Dijon mustard
1 tablespoon 15ml Worcestershire sauce
1 teaspoon 5ml fish sauce (optional)
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups 8 ounces grated Gruyère cheese

Steps:

  • For the Caramelized Onions: In a large skillet, melt butter over medium heat, then add onions, sugar, and 1 teaspoon salt. Cover and cook, stirring every few minutes, until onions have softened, about 10 minutes. Remove lid and cook, stirring frequently and keeping skillet uncovered, until onions are deep golden brown, 20 to 25 minutes; if onions threaten to burn at any point, stir in a tablespoon or two of water as needed, and/or lower heat. Add garlic and thyme and cook 1 minute longer. Add sherry and wine and cook until liquid has almost completely evaporated, about 3 minutes. Remove from heat and set aside.
  • Meanwhile, for the Strata: Preheat oven to 350°F (177°C). Spread bread in a single layer on a baking sheet. Bake until bread is dry but not browned, about 8 minutes.
  • In a large bowl, whisk together eggs, half and half or milk, mustard, Worcestershire sauce, fish sauce (if using), 1/2 teaspoon salt, and pepper. Add dried bread and let soak in custard for at least 15 minutes and up to 30 minutes.
  • Butter a 12-inch cast iron skillet or a 9- by 13-inch baking dish and add half of bread. Scatter half of caramelized onions and half of cheese all over. Layer remaining bread on top and scatter remaining onions and cheese over. Drizzle any remaining custard all over, then bake until bread is crisp and custard is just set, about 35 minutes. Serve hot or at room temperature.

SAVORY STRATA (BREAD PUDDING)



Savory Strata (Bread Pudding) image

My father liked to make this with whatever he had in the kitchen. I'm a little pickier. This is my standard recipe, which works well for guests.

Provided by greenery

Categories     Cheese

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups whole milk
1 1/2 cups half-and-half
8 eggs
1 cup asiago cheese, shredded
1/2 cup fontina, shredded
1 loaf bread, stale
2 tablespoons fresh tarragon, chopped
1/2 lb bacon
3 red peppers
2 garlic cloves, diced fine
1 small onion, diced fine
1 lb cremini mushroom
6 tablespoons unsalted butter
fresh pepper

Steps:

  • Rub olive oil on the peppers and roast them at 350 degrees for about a half hour, until they are soft and have started to color. When they are cool, slice into strips, discarding the seeds and stem. Set aside.
  • Cook bacon (preferably in the microwave, between layers of papertowel). Do not overcook. The bacon should not be brittle. When cool, chop into medium sized pieces. Set aside.
  • Melt half the butter, and cook the sliced mushrooms about ten minutes, until they give up their liquid. Set aside.
  • Melt the rest of the butter and slowly cook the onions and garlic until they are translucent and soft. Set aside.
  • This will work best with a good quality, crusty bread. Cut it into slices about an inch thick. If it's not stale, lightly toast the slices.
  • Butter the bottom of a large casserole. First put down one layer of bread (break up as necessary), and then layer the following in a way that appeals to you: cheese, peppers, bacon, onions, mushrooms. You should have enough for three full layers of each ingredient, but if you don't, it doesn't matter.
  • Beat the eggs with the milk, half and half, salt and pepper to taste, and the tarragon. Some people prefer basil, but I like the contrast of the tarragon to the cheese.
  • Slowly pour this mixture over the layered casserole. You have to give the layers of bread time to soak up the mixture, so don't rush this. When you're finished, a finger pressed into the top should cause liquid to bubble up. If that doesn't happen, add more milk or half and half.
  • Cover with a layer of grated cheese.
  • Baked covered casserole in a 375 oven for about forty-five minutes. Take the lid off the casserole and bake for another twenty minutes until pressing the flat of a spoon into the top of the casserole does not cause liquid to well up. It's done when the top is crispy and browned.
  • Let this sit for twenty minutes to half an hour before serving. It will be very, very hot.
  • I serve this with a green salad and fruit.

Nutrition Facts : Calories 564.1, Fat 37.4, SaturatedFat 17.4, Cholesterol 259.1, Sodium 674.5, Carbohydrate 36.9, Fiber 2.7, Sugar 8.1, Protein 20.6

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