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Spring Vegetable Strata
This savory brunch dish is a great encore for homemade bread that is several days old. Put together the night before and pop it in the oven the next morning!
50 to 60 minutes
2 tablespoons olive oil, extra virgin
3 leeks, trimmed, washed well and thinly sliced (discard tough green parts)
2 cups fresh asparagus pieces, about 1-inch long
2 cups thinly sliced kale
8 cups stale homemade bread*, cut into 1/2-inch cubes
2-1/2 cups milk
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black fine grind pepper
4 ounces goat cheese, crumbled
Heat oil in a large skillet over medium-high heat. Add leeks and cook for 2 to 3 minutes or until softened. Add asparagus and kale; cook for 3 to 4 minutes until bright green in color but still crisp.
Generously spray 13 x 9-inch baking dish with cooking spray. Add bread cubes. Top with cooked vegetables.
Whisk together eggs and milk in a large bowl. Add mustard, garlic, salt and pepper and whisk until well blended. Evenly pour over bread and vegetables. Cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator; uncover and sprinkle goat cheese over top. If using a ceramic or glass baking dish, place dish in a COLD oven and bake (uncovered) at 350°F for 50 to 65 minutes or until knife inserted in center comes out clean. If using a metalic baking dish, preheat oven to 350°F and bake for 40 to 45 minutes.
Let strata stand for 10 minutes before serving.
* Almost any plain or savory loaf or dinner roll will work in this recipe. You'll need about a 1/2 loaf. Only have a slice or two? Freeze stale bread and when you've got 7 to 9 slices you'll have enough to make this delicious strata.