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Broccoli and Cheddar Strata

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 10 to 12 servings.
Category
Eggs
Course
Breakfast & Brunches
Credit
The Old Farmer's Almanac EATS
Sources
The Old Farmer's Almanac EATS
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Serve this savory bread pudding as a brunch dish for a crowd. For more delicious recipes, pick up your copy of The Old Farmer’s Almanac EATS.

Ingredients
5 tablespoons unsalted butter, divided (including 2 tablespoons softened)
1 large loaf soft French or Italian bread, crust removed
1 medium onion, chopped
1 clove garlic, minced
2 cups bite-size broccoli florets
1 cup diced smoked sausage
6 large eggs
2-1⁄2 cups half-and-half or milk
2 teaspoons Dijon-style mustard
1 teaspoon dried basil
3⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 cups shredded sharp cheddar cheese
Instructions
  1. Preheat the oven to 350°F.
  2. Butter a 13x9-inch casserole or 6 to 8 individual ones lavishly with 2 tablespoons of softened butter.
  3. Cut bread into 1-inch cubes (about 8 cups) and spread to cover the bottom of the casserole(s).
  4. Melt the remaining 3 tablespoons of butter in a large skillet over medium heat, add onions, and cook for 5 minutes, or until soft. Add garlic, broccoli, and sausage, and cook for 3 minutes more, or until broccoli is soft. Remove from the heat and spoon broccoli mixture over the bread.
  5. In a large bowl, whisk eggs lightly. Add half-and-half, mustard, basil, salt, and pepper and whisk to blend. Ladle or pour the egg liquid over the bread. Press gently with a large fork or spoon to moisten all of the bread. Sprinkle with cheese, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Remove the plastic wrap and bake small casseroles for 25 to 30 minutes or one large casserole for 45 to 55 minutes, or until a knife inserted into the center comes out clean. 
  7. Cool for 10 minutes before serving.
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The Old Farmer's Almanac Editors

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