Just around the corner from home, Swim Cafe makes and sells some terrific stratas. I've been eating/loving them for a few months, and finally made my own last week.
If you've never eaten a strata, you really ought to. It's essentially a savory bread pudding. And, like I was saying last week re: polenta, a strata will make a great home for the near-wilted vegetable medley surely sitting now in your crisper. I put this recipe together the other night based on what I had laying around. I encourage you to do the same, but differently. Ramps are awesome here, but if you don't have any, try another aromatic. Change the cheese, try spinach or tomatoes, etc.
1/2 pound stale bread, cut roughly into 1/2 inch pieces
4 ramps, fairly finely chopped
3/4 cup grated gruyere
3/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 cup chopped fresh arugula
2 cups milk
4 large eggs
salt and pepper
Preheat the oven to 350° F.
Layer half the bread in the bottom of a 2 quart baking dish. Combine the ramps and herbs then spread half of this mixture over the bread crumbs. Top with half the cheese. Repeat layers.
Whisk together the milk and eggs with a good amount of salt and pepper. Pour this mixture over the bread crumbs and herbs. Bake until slightly puffed up and golden brown, about 40-50 minutes. Let rest on the counter for 10 minutes prior to serving.
serves 4-6
[Adapted from]
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