Even comfort foods get repetitive, so why not try something new? You can’t beat this bread and veggie casserole – it’s a lot like stuffing, but with a deliciously cheesy twist! Familiar tastes will make this an instant family favourite, and the wholesome ingredients will make it one of your favourites to give them.
Prep Time: 25 minutes
Cook Time: 2 hours
Yield: 6-8 servings
Ingredients:
- 24 g / 2 tbsp Crystal margarine
- 1 small red onion, chopped
- 227 g / 3 cups mixed mushrooms, chopped
- 1 red bell pepper, seeded and chopped
- 1 medium zucchini, sliced into half moons
- 2 cloves garlic, minced
- 4 g / 1 tsp fresh thyme, minced
- 900 g / 12 cups sourdough bread, cubed
- 6 eggs
- 625 ml / 2 ½ cups whole milk
- 4 g / ¾ tsp salt
- 1 g / ½ tsp freshly ground pepper
- 180 g / 2 cup old cheddar cheese, shredded
Directions:
- Melt Crystal margarine in a large frying pan over medium-high heat, stir in onions and mushrooms, and cook for 12-15 minutes or until softened. Stir in peppers and zucchini, cook for an additional 5-7 minutes. Stir in garlic and thyme, cook stirring for 2 minutes, remove from heat and let cool.
- Mix together bread and cooled vegetables in a large bowl, transfer to 9 x 13 inch casserole dish.
- Whisk together eggs, milk, salt and pepper, pour over bread and mix well. Cover with foil and refrigerate for 1 hour, or up to 24 hours.
- Preheat oven to 375°F (190°C). Place strata in preheated oven and bake for 50 minutes. Uncover and sprinkle with cheese and cook for an additional 15 to 20 minutes, or until set and golden.
Chef’s Notes:
- Switch out the cheddar cheese for gruyere cheese for a different flavour profile.
- Pair this Strata with a simple green salad for a complete breakfast experience.
