Savory bread puddings [and stratas] are my comfort food alternative to Mac + Cheese.
In the shop where we received fresh bread deliveries each day, it became a way to get creative with the random items in our home refrigerator while using any unsold bread at the end of the day. So what’s the difference between a savory bread pudding and a strata you ask? As far as I can tell, nothing. One of the best things about them, is that once you’ve found a milk, bread and egg ratio that you like, it’s the base for any flavor profile that strikes your fancy and can serve as an entire meal. In this recipe, I am using cheese, but no herbs, veggies or meat. I want to showcase the Vlaskass which is a creamy Dutch gouda, [available at most cheese shops and specialty food grocers] and I’m adding crème fraiche for extra richness.
Not only is this dish bursting with the salty sweet flavor of the gouda, but it is also a textural treat, as you’ve got the salty crisp bits up top, the custard soaked interior which takes on a brioche-like texture and just enough melted goodness pooling at the bottom to excite you. I do have a suggestion: if you are new to stratas and bread puddings, make this recipe just as written. It will be a good measure of flavor and texture on which to build your future creations. Be sure to use a really nice crusty artisan baguette!
4 eggs
2 cups whole milk
4 oz crème fraiche
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 full size crusty baguette, cut into 1 inch chunks [7-8 cups]
1 T butter [for baking dish]
12 oz Vlaskaas [remove rind and shred]
In large mixing bowl, combine eggs, milk, crème fraiche, S + P and whisk until combined. Cut the baguette into 1 inch chunks and add to the egg mixture. Toss until combined and allow bread to soak up the liquid for 30 minutes. Preheat oven to 400. Generously butter a souffle or casserole dish. Begin layering by adding 1/3 of the bread mixture into baking dish, followed by 1/3 of the cheese. Repeat steps twice, sprinkling the last 1/3 of the cheese on top. Bake at 400 for 35-40 min until top is puffy and golden brown. Let stand for 5 minutes before serving.
{ 6 comments… read them below or add one }
I sense a bread-baking, creme fraiche-culturing day coming on…
I sure hope so… and you can get the Vlasskaas at Quel Fromage!
That looks incredible!
Thanks Cindy!!
You know I’ve always wondered that myself about the difference between savory bread pudding and strata, they do essentially seem to be the same. I think maybe the recipes for savory bread pudding that I’ve seen tend to have more milk or cream in them and the stratas generally rely more on eggs for the custard. In any case, they are delicious and one of my favorite ways to use up leftover bread.
Cheese — bread — creme fraiche — simple and wonderful to behold!