A strata is basically a savory breakfast bread pudding and is the perfect thing on chilly spring mornings when the sun deceives you into thinking it might be warmer than it is.
Put the coffee on, clean out your fridge and bake and enjoy this strata with your honey and I guarantee you’ll be in for a good day.
Cremini, Kale, Bacon and Tomato Strata
For the Filling:
- 4-5 slices good local bacon, cut into lardon
- 1 cup chopped kale leaves
- 1 cup sliced cremini mushrooms
- handful of cherry tomatoes, halved or quartered depending on size
- 1 teaspoon fresh thyme leaves, minced
- splash of sherry vinegar
- pinch of crushed red pepper flake
- 3 1-inch thick slices day old bread, cubed
- 3 ounces chevre
- salt and pepper
For the Custard:
- 4 eggs, beaten
- 1 cup buttermilk
- salt and pepper
Preheat the oven to 375 degrees.
In a medium sized skillet, add the bacon and cook over medium heat until the fat has been rendered and the bacon is golden brown and crispy. Add the mushrooms and kale to the skillet and toss to coat in the bacon fat. Season with a pinch of salt and black pepper. Cook, stirring, for about five minutes until softened. Add the cherry tomatoes, the thyme and red pepper flake and toss to combine. Add the sherry vinegar and cook for 1-2 minutes more. Taste and season accordingly with salt and pepper. Set aside to cool.
In a bowl, whisk together the eggs and buttermilk and season with salt and pepper.
When the filling is cool, add it to a large bowl along with the cubed day old bread and the custard and toss to combine. Fill a greased 6-inch souffle dish halfway with the mixture. Crumble over one and a half ounces of chevre. Fill the souffle dish the rest of the way and crumble the remaining chevre over the top.
Bake covered with aluminum foil for 30-35 minutes then uncover and bake 10-15 minutes more, until the top is nice and golden brown and the strata has begun to pull away from the sides of the dish.
Pair with a crisp, green salad and enjoy the decadence!