Order Your Almanac Today!

Broccoli and Cheddar Strata

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 10 to 12 servings.
Category
Eggs
Course
Breakfast & Brunches
Credit
The Old Farmer's Almanac EATS
Sources
The Old Farmer's Almanac EATS
Print Friendly and PDF

Serve this savory bread pudding as a brunch dish for a crowd. For more delicious recipes, pick up your copy of The Old Farmer’s Almanac EATS.

Ingredients
5 tablespoons unsalted butter, divided (including 2 tablespoons softened)
1 large loaf soft French or Italian bread, crust removed
1 medium onion, chopped
1 clove garlic, minced
2 cups bite-size broccoli florets
1 cup diced smoked sausage
6 large eggs
2-1⁄2 cups half-and-half or milk
2 teaspoons Dijon-style mustard
1 teaspoon dried basil
3⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 cups shredded sharp cheddar cheese
Instructions
  1. Preheat the oven to 350°F.
  2. Butter a 13x9-inch casserole or 6 to 8 individual ones lavishly with 2 tablespoons of softened butter.
  3. Cut bread into 1-inch cubes (about 8 cups) and spread to cover the bottom of the casserole(s).
  4. Melt the remaining 3 tablespoons of butter in a large skillet over medium heat, add onions, and cook for 5 minutes, or until soft. Add garlic, broccoli, and sausage, and cook for 3 minutes more, or until broccoli is soft. Remove from the heat and spoon broccoli mixture over the bread.
  5. In a large bowl, whisk eggs lightly. Add half-and-half, mustard, basil, salt, and pepper and whisk to blend. Ladle or pour the egg liquid over the bread. Press gently with a large fork or spoon to moisten all of the bread. Sprinkle with cheese, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Remove the plastic wrap and bake small casseroles for 25 to 30 minutes or one large casserole for 45 to 55 minutes, or until a knife inserted into the center comes out clean. 
  7. Cool for 10 minutes before serving.
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments