All about strata: the savory brother of bread pudding

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Ever heard of Strata? This savory bread pudding has thousands of variants and is ideal for using up leftover bread and vegetables. Moreover, it is a popular dish from Ottolenghi’s repertoire. Then it can’t be anything but delicious, so you already know.

But what exactly is it?

Strata: the savory brother of bread pudding

Strata is a casserole with bread, eggs and milk as the main ingredients. Just like with bread pudding, soak the bread in a milk-egg mixture. This will soften the bread and, once baked, will transform into a pudding-like texture.

Unlike bread pudding, strata is flavored with savory spices. Salt and pepper are self-evident here, but spices such as mustard powder, nutmeg, smoked paprika or chili can also be used (and don’t forget the garlic!). Strata is popular in the US as a brunch dish, but in fact lends itself just as well to an easy supper.

Culy Homemade: bread pudding from croissants –

Ideal for using up leftovers

Once you know the basics (and realize how easy it is!), you can go crazy thinking up your own variations. You can actually use up ingredients from your fridge very well by hiding them between the bread-milk-egg mixture, just like you would with a quiche.

Classic combinations are, for example, spinach-cheese, or basil-zucchini-parmesan or bacon-cheddar . But also think of other vegetables such as kale, (sweet) potato, broccoli, mushrooms or cauliflower. Apart from bacon, you can of course also use it to use up other leftovers of meat: pieces of sausage or leftover chicken also seem delicious to us.

Ottolenghi has come up with a version with pesto of kale, Gruyère and mustard , which is also in his new book Shelf Love . He recommends it as ‘great dish if you don’t know what to put on the table for Christmas at the last minute’. We are saving it for the holidays.

Source: Culy by
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