Photography by Michael Alberstat
First published in Wish April 2006
RECIPE RESCUE
Any cheese will work – try white cheddar, brie or Stilton. Don’t have stale bread? Lightly toast fresh bread and cut into cubes. This recipe works in a loaf pan, too. No time to roast peppers? Buy pre-roasted red peppers in a jar.*CHIFFONADE: Thin strips or shreds of vegetables.
food
Roasted Red Pepper Strata
This satisfying, eat-on-the-go savoury bread pudding is protein enriched. Prepare it the day before, and serve with a green salad.
Ingredients (Serves 12)
| 2 | tablespoons unsalted butter |
| 1 | cup thinly sliced onion |
| 1 | loaf stale Italian bread, crust removed and cut into 1-inch cubes (about 10 cups) |
| 1/2 | cup feta cheese, crumbled |
| 1/2 | cup grated fontina cheese |
| 1/2 | cup diced roasted red peppers |
| 1/4 | cup fresh basil, chiffonade* |
| 5 | eggs |
| 1 | cup milk |
| 1-1/2 | teaspoons kosher salt |
| 1 | teaspoon dry mustard |
Instructions
- Melt butter in a skillet over medium heat. Add onions and cook until soft and just beginning to brown. Cool.
- In a large bowl, toss together dry bread cubes with cooked onions, feta, fontina, roasted peppers and basil.
- In a small bowl, whisk eggs, milk, salt and dry mustard. Pour egg mixture over bread cubes and gently toss to combine.
- Divide bread mixture evenly into greased muffin tins. Cover with plastic wrap and refrigerate for a minimum of 30 minutes or overnight.
- Preheat oven to 350 F.
- Remove plastic wrap and place muffin tin on a baking sheet. Bake for 40 minutes until puffed and golden brown.
Tried this recipe and loved it, found a shortcut or gave it your own special twist? E-mail us!
Nutritional information
Nutrients per pudding: 157 calories, 8 g fat, 8 g protein, 13 g carbohydrates, 1 g fibre. Excellent source of vitamins B12 and D.
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Nat2008 writes:
I made this the strata as an appetizer for my book club and received rave reviews. The recipe was simple to make and can easily be changed up to suit your tastes. For example, I added some julienned ham and substituted cheddar for the fontina. Using the muffin tins to bake it resulted in a fun look, too.
—posted February 27, 2008 at 11:52 p.m.
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