Breakfast for Dinner
What do you do with a stale loaf of bread and a fridge full of wilting vegetables? I made a savory bread pudding–some might call it a strata. I call it breakfast for dinner.
It is very easy and I’ve made it a few times with different ingredients. It clears out the fridge quite well. At a very basic level, all you need is stale bread, some sauteed veggies, cooked meat if you please, enough eggs + milk to cover your bread mixture and some cheese to top it off.
- Cube enough bread to fill half your chosen baking pan and set aside. If the bread isn’t stale, you may want to toast it in the oven for a bit for extra texture. Or just cut it up the night before and leave it out. Half a loaf was plenty for my 8×8.
- Brown your sausage or cook up your bacon. Drain & set aside.
- Sautee onions or shallots (1/2 to 1/4 of an onion depending on what you like), chopped garlic and whatever veggies you have. Season to taste with salt & pepper.
- Add cubed bread and meat back to the pan and toss with veggies. Transfer to baking pan and let it cool.
- In a bowl, beat eggs & milk together. For an 8×8 pan, I needed 9 eggs and used a 1/2 cup of milk. For a 9×13 pan, I used to closer to 15 eggs. If you want yours eggier, add more eggs! I only had a 1/2 cup of milk for the 9×13 but would have liked to use more. The more milk or cream you use, the creamier your bread pudding will be.
- Pour egg mixture over bread mixture. I like to let it sit for at least an hour or two so the bread soaks up the egg mixture.
- Top with shredded cheese (you can also mix some in if you like)
- Bake uncovered in the oven at 350F until golden brown on top. My 8×8 took about 50 minutes.
- Serve hot topped with sour cream and hot sauce!
The strata above had sourdough bread, swiss chard, bacon, mushroom stems, and a mix of pepper jack and cheddar cheeses. The strata below had whole wheat bread, spinach, kale, mushrooms, merguez lamb sausage (left over from pizza night), and a smattering of cheeses I found in the fridge.