Farm Stand Strata

Show off your garden or farmers’ market haul with this versatile casserole. The recipe is a blank canvas to add your choice of flavors – you can keep it vegetarian or add cooked bacon, ham, or shrimp. It's an ideal dish for brunch, lunch, or a casual dinner, and thanks to its overnight prep option, it's effortlessly ready when you are!

Yield: 6 to 8 servings

Ingredients

6 cups cubed day-old bread
2 cups mixed summer vegetables (e.g., zucchini, bell peppers, cherry tomatoes, etc.)
1 cup grated cheese (Gruyere or cheddar)
6 The Farmer’s Cow large eggs
2 cups The Farmer’s Cow milk
¼ cup (or more) chopped fresh herbs (parsley, chives, tarragon, basil, etc.)
¼ tsp dry mustard
Salt and pepper to taste

Instructions

Grease a 9x13-inch baking dish.
Layer half the bread cubes in the dish, followed by half the vegetables and half the cheese. Repeat layers.
In a bowl, whisk eggs and add the milk, herbs, dry mustard, salt, and pepper.
Pour the egg mixture evenly over the layered bread, veggies, and cheese. Press down gently to ensure all bread is soaked.
Cover and refrigerate for at least 1 hour or overnight to allow the flavors to meld.
Preheat oven to 350°F.
Bake uncovered for about 45-50 minutes, until puffed and golden brown on top.
Let cool for 10 minutes before serving.
Enjoy!

Date Posted: August 22, 2024