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Cheese Fix: Vegetable And Cheddar Strata Recipe

Feeding a crowd for brunch? Start this layered cheddar and egg strata the night before, bake and enjoy.
The Cabot Creamery•

You know and love it: it's Cabot cheddar, it's creamy, awesome and the star of The Cabot Creamery Cookbook. This collection of recipes from dairy farmers across the country is as sharp as it is delicious, and if you're a fan of cheddar cheese, add this book to your food library. 

A strata is really just an elegant name for a savory bread pudding made with eggs and cheese. This one stars a nice  variety of vegetables along with some Seriously Sharp Cheddar. Note that the strata needs to sit at least several hours or overnight before baking.

Reprinted with permission from The Cabot Creamery Cookbook

Cheese Fix: Vegetable And Cheddar Strata Recipe
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Fill 202 Print
Prep Time
25
minutes
Cook Time
1.33
hours
Servings
8
- 10
Feeding a crowd for brunch? Start this layered cheddar and egg strata the night before, bake and enjoy.
Total time: 1 hour, 45 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 cup red onion
  • 1 cup mushrooms
  • 1 cup red bell pepper
  • 1 large bunch kale
  • 3 cloves garlic
  • 1 teaspoon dried thyme leaves
  • 1/8 teaspoon ground nutmeg
  • 8 cups bakery-style whole grain bread
  • 1 1/2 cups shredded Seriously Sharp Cheddar
  • 6 large eggs
  • 3 cups fat-free milk
Directions
  1. Coat a 13- x 9-inch baking dish with cooking spray, and set aside.
  2. Heat oil in a large skillet set over medium heat.
  3. Add onion, mushrooms and red pepper, and cook, stirring often, until soft, about 5 to 7 minutes.
  4. Add kale and cook until wilted, about 5 minutes longer.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Stir in thyme and nutmeg. Season with salt and pepper.
  7. Remove from heat, and set aside.
  8. Place half the bread cubes evenly in prepared baking dish, and then top with half the vegetable mixture and half the cheddar.
  9. Repeat layers of remaining bread cubes, vegetable mixture and cheddar.
  10. Whisk eggs in a large bowl, and then whisk in milk. Season with salt and pepper.
  11. Pour egg mixture evenly over bread, vegetable mixture and cheddar in baking dish.
  12. Cover with aluminum foil and press down slightly to help egg mixture soak into bread.
  13. Refrigerate several hours or overnight.
  14. When ready to bake, preheat oven to 350°F.
  15. Bake, uncovered, 45 to 60 minutes or until golden brown and a wooden pick inserted in center comes out clean.
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