Vegetable Strata
A savory Italian bread pudding layered with crusty bread, roasted vegetables, herbs, and cheese, soaked in an egg custard and baked until golden and puffy. This make-ahead breakfast is perfect for brunches or holiday mornings.
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Ingredients
- 8 cups crusty Italian bread, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 8 large eggs
- 2 cups whole milk
- 2 tsp dried Italian herb blend
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, torn
Instructions
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1
Preheat oven to 350°F (175°C). Spread 8 cups cut into 1-inch cubes crusty Italian bread in a single layer on a baking sheet and bake for 10-15 minutes until lightly toasted. Set aside to cool.
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2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for 3-4 minutes until softened. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
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3
Add 1 medium diced zucchini and 1 diced red bell pepper to the skillet. Cook for 5-6 minutes until vegetables are tender but not mushy. Stir in 1/2 cup chopped sun-dried tomatoes and remove from heat. Let the vegetable mixture cool slightly.
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4
In a large bowl, whisk together 8 large eggs, 2 cups whole milk, 2 tsp dried Italian herb blend, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
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5
Lightly grease a 9x13-inch baking dish with the remaining 3 tbsp olive oil. Layer half of the toasted bread cubes in the bottom of the dish. Top with half of the vegetable mixture and half of the 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese. Repeat layers with the remaining bread, vegetables, and cheeses.
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6
Pour the egg mixture evenly over the layers, pressing down gently to ensure the bread absorbs the liquid. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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7
When ready to bake, preheat oven to 350°F (175°C). Remove the strata from the refrigerator and let stand at room temperature for 30 minutes.
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8
Bake uncovered for 45-50 minutes until puffed, golden brown, and a knife inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
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9
Let stand for 10 minutes before serving. Sprinkle with fresh 1/2 cup torn fresh basil leaves just before serving.
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