Rustic Kale & Mushroom Strata
A flavor packed breakfast bread pudding filled with kale, mushrooms, garlic, onions, eggs, cream, fontina and parmesan. Perfect for breakfast, brunch or even dinner!
Servings: 6 servings
Ingredients
- 4 cups of rustic bread, hand torn
- 2 tablespoons of butter
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced (cremini, portobello, shiitake)
- 2 cups of kale, stems removed and sliced
- 1 tablespoon of fresh herbs, finely minced (thyme, oregano, tarragon)
- 1 cup of fontina, shredded
- 1 cup of parmesan, shredded
- 8 large eggs
- 1 cup of whole milk
- 1 cup of heavy cream
- 2 teaspoons of dijon mustard
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Instructions
- Place a large skillet over medium heat and add 2 tablespoons of butter
- Add a medium diced yellow onion, 2 large finely minced cloves of garlic and 8 ounces of sliced mushrooms and sauté until tender (5-6 minutes)
- Add 2 cups of thinly sliced kale, cover the skillet and cook until the kale has wilted down a bit (another 2-3 minutes)
- Transfer the skillet off of the heat
- In a large bowl, toss the torn bread, sautéed vegetables, herbs, 1 cup of shredded fontina and 1 cup of shredded parmesan until evenly distributed and spread the mixture into a buttered 2 quart baking dish (an 8”x8” or similar)
- In the same bowl, whisk 8 large eggs with 1 cup of whole milk, 1 cup of heavy cream, 2 teaspoons of dijon mustard, 1 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of nutmeg
- Pour the cream mixture over and press down a bit on the bread until it has all soaked up some of the mixture
- Set the baking dish aside for about 30 minutes and preheat your oven to 350°
- Tightly cover the strata with foil
- Bake covered in a 350° for 20 minutes
- Uncover the dish and bake for an additional 20 minutes or until the custard is set