Savory bread pudding (also called Strata), is a great addition to your next weekend breakfast, brunch, or a weeknight breakfast-for-dinner. The filling of bell pepper, bacon, cheese, and spinach is really just a suggestion. Add whatever ingredients you have on hand and make it your own.
- Oil for brushing
- 6 Eggs
- 2 cups (500 mL) half & half
- ½ tsp (2 mL) salt
- 1 loaf (1 lb./450 g) day old sandwich bread (about 12 slices)
- 1 large red bell pepper
- 4–6 slices cooked bacon
- 4 oz. (125 g) sharp cheddar cheese, coarsely grated (1 cup/250 mL)
- 2 cups (500 mL) loosely packed baby spinach
Preheat the oven to 350°F (180°C); brush the Rockcrok® Dutch Oven with oil.
Whisk the eggs, half & half, and salt together in a large mixing bowl.
Cut the bread into 1" (2.5-cm) cubes and add to the eggs. Stir until the bread soaks up the egg mixture. Let it stand for 5–10 minutes.
Meanwhile, coarsely chop the bell pepper and bacon. Add the peppers, bacon, cheese, and spinach to the bread mixture; stir until the ingredients are combined. Pour the mixture into the Dutch oven.
Bake, uncovered, until the strata has puffed up, and is slightly browned, about 50–60 minutes.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 510, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 180 mg, Sodium 900 mg, Carbohydrate 50 g, Fiber 3 g, Total Sugars 10 g (includes 0 g Added Sugars), Protein 20 g
For an added boost of fiber, add in Enrichables™ Kale & Fiber when adding the eggs in step 2.