Day 4+ · Dinner
Savoury Bread Strata
Serves 6 | 1 hr + soak
A cosy, make-ahead bake of sourdough, eggs, greens and cheese. Brunch, dinner, or both.
The recipe card
Day 4+
Savoury Bread Strata
Make it tonight, bake it tomorrow
Illustrative photograph. Serving suggestion.
TINY COVE COTTAGE BAKERY
The Second Life of a Loaf
Savoury Bread Strata
Serves 6 | 1 hr + soak
Ingredients
- • 6 cups stale sourdough, cubed
- • 6 eggs
- • 2 cups milk
- • 2 cups spinach
- • 1 roasted red pepper, sliced
- • 1½ cups grated cheese
- • Salt, pepper and herbs
Method
- 1Layer bread, spinach, pepper and cheese in a buttered dish.
- 2Whisk eggs, milk and seasonings; pour over.
- 3Cover and refrigerate at least 2 hours or overnight.
- 4Bake at 350°F for 45–50 minutes until puffed and golden.
TINY COVE COTTAGE BAKERY
Ingredients
- 6 cups stale sourdough, cubed
- 6 eggs
- 2 cups milk
- 2 cups spinach
- 1 roasted red pepper, sliced
- 1½ cups grated cheese
- Salt, pepper and herbs
Instructions
- 1
Layer bread, spinach, pepper and cheese in a buttered dish.
- 2
Whisk eggs, milk and seasonings; pour over.
- 3
Cover and refrigerate at least 2 hours or overnight.
- 4
Bake at 350°F for 45–50 minutes until puffed and golden.
Best bread for this recipe
Very dry, 4–6 day old sourdough soaks up the custard beautifully.
Seasonal tips
Use local farm eggs, and swap spinach for kale and squash in the fall.
Good bread goes further.
Fresh today. Delicious tomorrow. Reinvented after that.
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