Name: Broccoli and Cheddar Strata
Yield: Makes 10 to 12 servings.
Cuisine: Eggs
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

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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.

Becky Luigart-Stayner

Photo Credit:

Becky Luigart-Stayner

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

Butter a 13x9-inch casserole or 6 to 8 individual ones lavishly with 2 tablespoons of softened butter.

Cut bread into 1-inch cubes (about 8 cups) and spread to cover the bottom of the casserole(s).

Melt 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 bread.

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.

Preheat the oven to 350°F.

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. Cool for 10 minutes before serving.