If you’ve never heard of strata, you’ve seriously been missing out. It is one of the most simple, delicious, versatile, and affordable options for breakfast, brunch, or a potluck. Strata is basically a fancy name for a savory bread pudding so named for its alternating layers (strata) of bread, custard, cheese, and various other toppings. The following recipe is one of my favorites, but strata can basically be made with any coordinating combinations of vegetables, cheeses, meats, and herbs that you prefer.
I assembled this one in a flash after dinner on Monday and put it in the fridge to soak overnight. Tuesday morning, I woke up a little earlier than usual to take it out, let it warm up on the counter, and then bake it in the oven before heading off to work. My coworkers loved it, and my boss even washed my casserole dish and wrote me a thank you note! I think I may have to make another very soon since it was such a hit. (Unfortunately/fortunately, it disappeared so quickly that I didn’t have time to take hardly any pictures!)
Now here’s your weekly dose of food history:
One of the earliest known strata recipes supposedly comes from a 1902 cookbook by Juniata L. Shepperd entitled Handbook of Household Science.1 Oddly enough, this cheese strata recipe does not include eggs, which are characteristic of most (if not all) contemporary versions. Nonetheless, I’m bound to fall in love with anything featuring copious amounts of cheese, so I suppose I can find it in my heart to forgive Ms. Shepperd for her omission.
As I mentioned above, strata is basically a variation on bread pudding, which has an interesting history. Like many popular dishes nowadays, bread pudding had humble origins. European lower classes in the 11th and 12th centuries repurposed stale bread into “poor man’s pudding” or bread pudding to make the most of their meager resources.2 Even in today’s recipes for bread pudding and strata, using stale bread is crucial so that it adequately soaks up the custard that is poured over it. Custard has a more complicated background, but many food historians are of the opinion that the custard we are familiar with today originated in the Middles Ages, typically as a filling for pies, tarts, and other pastries.3
Regardless of whether you’re making any version of sweet or savory strata or pudding, remember to let your imagination (and sometimes your pantry) guide you when it comes to choosing toppings. Anything goes!
Sausage, Fontina, and Bell Pepper Strata
(adapted from Bon Appétit, June 2009)
- 6 large eggs
- 2 ½ cups whole milk
- 2 cups sliced green onions
- ½ cup whipping cream
- ½ cup finely grated Romano cheese
- 2 Tbsp. chopped fresh oregano
- ½ tsp. salt
- 1 pound hot Italian sausages, casings removed
- 1 large red bell pepper, halved, seeded, and chopped
- 1 1-pound loaf rustic French bread, cut into ½-inch slices and allowed to sit out briefly
- 2 ½ cups coarsely grated Fontina cheese (or even more, if you prefer things extra cheesy)
Butter the bottom and sides of a 13×9-inch baking dish. Whisk the first 7 ingredients* together in a large bowl, and season well with freshly ground pepper.
In a large nonstick skillet, sauté the sausage and bell peppers, making sure to break up the meat well. Once the sausage is cooked through and the peppers are brown in spots, remove from the heat.
In the prepared baking dish, arrange half of the bread slices in the bottom, and then pour half of the egg mixture over the top. Sprinkle with one cup of the Fontina, then add half of the sausage/pepper mixture. Repeat this layering process once more. Use the final ½ cup of grated Fontina to sprinkle over the very top.
Allow the ingredients to stand in the dish for at least 20 minutes, occasionally pushing on the bread to encourage it to submerge. (I recommend covering it with plastic wrap and placing it in the fridge overnight with a few small plates on top to aid the bread in soaking up the custard.)
When you are ready to bake the strata, preheat the oven to 350 degrees and bake until golden brown, approximately 1 hour. If you let the strata set in the fridge, you may want to remove it to the counter prior to baking in order to take the chill off the dish and reduce the baking time. If the top begins to brown too quickly, cover the dish with a GREASED sheet or two of aluminum foil so that the cheese doesn’t burn or stick to the covering.
* I have noticed that when I buy bigger loaves of bread, the designated amount of custard in this recipe (first 7 ingredients) may not be enough. If your strata seems dry after soaking briefly, just whisk together another couple of eggs and a few splashes of milk and cream and pour it over the top. It won’t hurt anything, and it’ll ensure that your strata will turn out moist and not so bready.
Shepperd, J. L. (1902). Hanbook of Houshold Science. Retrieved from https://books.google.com/books?id=HTRDAAAAIAAJ&pg=PA241#v=onepage&q&f=false
McFadden, J. (2008, January 23). Bread pudding originated in 11th century as frugal dish, but has become trendy dessert. The Daily Gazette. Retrieved from http://www.dailygazette.com/news/2008/jan/23/0123_pudding/?print
Olver, L. (1999) The Food Timeline. Retrieved from http://www.foodtimeline.org/foodpuddings.html#bread
About the author The_Twine
I am the lady behind the twine. Let's cook, learn, and eat together!
Honey-Cinnamon Ice Cream
[…] all of the liquid has been absorbed. While this dish may date back to the turn of the 20thcentury (The Twine reported that it was apparently featured in a 1902 cookbook.), it really gained traction after […]