Vegetable and Cheddar Strata
This vegetable and cheddar strata is a savory bread pudding made with eggs, cheese, and LOADS of veggies. It's the perfect make-ahead meal for a brunch or lazy weekend breakfast.
Yield: 8-10 servings
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1 bunch of kale, stems removed and leaves torn
  • 3 garlic cloves, minced
  • 1 tsp dried thyme leaves
  • ⅛ tsp ground nutmeg
  • 8 cups 1-inch cubes of bakery style whole grain bread
  • 1½ cups shredded sharp cheddar
  • 6 large eggs
  • 3 cups milk
  1. Spray a 9x13-inch baking dish with cooking spray. Set aside.
  2. Heat oven to 350F.
  3. Heat oil in a large skillet over medium heat. Add in the onion and bell peppers, stirring frequently until soft, about 5-7 minutes. Add in the kale and cook until wilted, about 5 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and nutmeg, and season to taste with salt and black pepper. Remove from the heat and set aside.
  4. Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheddar.
  5. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Pour the egg mixture into the prepared baking pan, over the bread, veggies, and cheddar. Press down to make sure it soaks into the bread cubes. Do this every 10 minutes for 30 minutes or put it in the fridge overnight to soak.
  6. Bake, uncovered, for 45-60 minutes or until golden brown and set.
Nutrition Information
Serving size: ⅛th of recipe
Recipe by Joanne Eats Well With Others at