Gluten-free bread goes stale faster than wheat bread, so a flavorful strata is a great way to prevent food waste. Frequently, we invite friends to come to our house after 10 am on a Sunday and bring food they love. If we plan ahead, we use all the last pieces of sandwich bread, handfuls of fresh kale and sausage and cheese to set up a strata the night before.
| Level: | Easy |
| Total: | 9 hr 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons olive oil
- 6 cups gluten-free bread cubes
- 2 cups chopped kale leaves
- 1 cup grated white Cheddar
- 4 links Italian sausage, cooked and sliced
- 2 cups whole milk or non-dairy milk
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped fresh rosemary
- 6 eggs
- Kosher salt and freshly cracked black pepper
Instructions
- Prepare the pan. Grease a metal 8-inch baking pan with the olive oil. Lay the bread cubes, kale, Cheddar and sausage slices in the pan and toss them together.
- Combine the wet ingredients. In a large bowl, whisk together the milk, mustard, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper and until thoroughly combined. Drizzle over the contents of the pan. Cover the pan and put it in the refrigerator to rest 8 hours or up to overnight.
- Preheat the oven to 375 degrees F. Pull the strata out of the refrigerator and uncover it.
- Bake the strata. Bake the strata until the egg custard is set and the edges are browned, about 45 minutes. Allow the strata cool to a warm room temperature, about 15 minutes, before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 412 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 177 mg |
| Sodium | 622 mg |
Reviews
I substituted spinach for the kale, but this was a big hit with the family!