Savory Bread Strata

savory-bread-strata-0
Photo by Steve Giralt
Savory Bread Strata 2.9 112 5 1
Rating
Read Reviews
  • Serves 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 242 calories
    • Calories 48 calories from fat
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 127 mg
    • Sodium 601 mg
    • Protein 12 g
    • Carbohydrate 18 g
    • Sugar 5 g
    • Fiber 1 g

Heat oven to 350° F. If the bread is fresh, place it on a baking sheet and transfer to the heating oven until lightly toasted, about 10 minutes.Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, for 10 minutes. Add the garlic, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook for 1 minute. Remove from heat; set aside.Butter a 2-quart casserole and place it on a foil-lined baking sheet. Place the bread in the prepared dish, overlapping the slices slightly. Spread the pepper-onion mixture over the bread. Sprinkle with 1/2 cup of the Gruyère. In a large bowl, lightly beat the eggs, milk, and the remaining salt and pepper. Pour the egg mixture over the layers in the casserole. Sprinkle with the remaining Gruyère. Bake, uncovered, until the strata is puffed and browned, 30 to 40 minutes.  

Ingredients

  1. Check 1/2 pound (about 1/2 loaf) white, sourdough, or whole-wheat bread, preferably day-old, sliced 1/2 inch thick
  2. Check 2 tablespoons olive oil
  3. Check 2 red bell peppers, seeded and thinly sliced
  4. Check 1 medium yellow onion, thinly sliced
  5. Check 2 cloves garlic, finely chopped
  6. Check 1 teaspoon chopped fresh thyme leaves
  7. Check 1 1/2 teaspoons kosher salt
  8. Check 1/2 teaspoon plus 1/8 teaspoon black pepper
  9. Check butter for the baking dish
  10. Check 1 cup (4 ounces) grated Gruyere
  11. Check 4 large eggs
  12. Check 2 cups whole milk

Directions

  1. Heat oven to 350° F. If the bread is fresh, place it on a baking sheet and transfer to the heating oven until lightly toasted, about 10 minutes.
  2. Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cook, stirring occasionally, for 10 minutes. Add the garlic, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Cook for 1 minute. Remove from heat; set aside.
  3. Butter a 2-quart casserole and place it on a foil-lined baking sheet. Place the bread in the prepared dish, overlapping the slices slightly. Spread the pepper-onion mixture over the bread. Sprinkle with 1/2 cup of the Gruyère. In a large bowl, lightly beat the eggs, milk, and the remaining salt and pepper. Pour the egg mixture over the layers in the casserole. Sprinkle with the remaining Gruyère. Bake, uncovered, until the strata is puffed and browned, 30 to 40 minutes.