Patriot Bands

Here’s What You Should Eat For Dinner

This savory bread pudding is a great way to use up extra bread. Bonus points for the fact that it tastes like pizza.

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Photo by Christine Byrne/BuzzFeed

2. Heirloom Caprese Strata

Recipe by Christine Byrne

Serves 4

For this recipe, I used 8 slices of multigrain grocery store bread, because it had been sitting in my refrigerator forever. Really, though, you can use any kind of bread you want, as long as it yields 4-6 cups of torn cubes.

INGREDIENTS8 large eggs1/4 cup whole milk1/2 teaspoon kosher saltfreshly ground pepper8 slices multigrain bread, torn into rough 2-inch pieces (4-6 cups)2 tablespoons unsalted butter2 large heirloom tomatoes, thinly sliced4 ounces fresh mozzarella cheese, thinly sliced1/4 cup fresh basil leaves, torn, divided

PREPARATION1. Preheat oven to 375 °F.

2 Crack eggs into a large mixing bowl, and whisk vigorously until the whites and yolks are combined and the mixture starts to bubble. Whisk in the milk and season with salt and pepper. Add the torn pieces of bread and toss everything together so that the bread is completely saturated.

3. Melt butter in a large cast-iron skillet (if you don’t have cast-iron, just make sure you’re using something oven-proof) over medium heat. Swirl the butter around the bottom of the skillet, and tilt the pan so that the butter coats at least 1 1/2-inches up the sides. Add the bread and egg mixture, and spread it over the bottom of the skillet in a full, even layer. Top with sliced tomato and sliced mozzarella, then sprinkle with half of the basil leaves.

4. Bake in the preheated oven for 15-20 minutes, or until the egg is completely cooked through. Take the strata out of the oven and let it sit for at least 5 minutes in the skillet before serving

5. To serve, cut 4 equal slices and garnish with the remaining basil. It’s great served with a green salad, but also perfectly delicious on its own.

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Photo by Christine Byrne/BuzzFeed

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