How to use up all that extra gluten free bread? How about a soufflé? How about a strata?
What exactly is the difference between a SOUFFLÉ and a STRATA? A strata is easier to make. A soufflé requires that the whites and yokes be separated. Then, the whites are beaten and eventually folded into the dish. A strata simply pours beaten eggs over the layered ingredients.
Well anyways, I have been making a lot of breads including sourdough and these gluten free versions including TEFF FLOUR and this TEFF and OAT FLOUR version. So I want both creative and different ways to enjoy the bread. An easy idea was this APPLE FENNEL STUFFING at thanksgiving. Breakfast or brunch is such a natural and easy way to come up with a good ideas. Mix bread with eggs and you have an endless array of opportunities. This Gluten Free Kale & Cheddar Cheese Strata layers in the bread, eggs, kale and cheddar cheese.
Just like you would do if you used spinach, I wilted the kale first. Wilting the kale is an opportunity to both add some flavor and take a little of the bitterness out of the kale. Before I wilted the kale, I cooked some garlic in the skillet then added the kale. Once it was wilted I set it aside. In a tall baking dish, I began to layer the strata. It begins with a layer of the bread. Next, the first layer of the garlic kale is added followed by the cheese. The process is repeated creating a second layer. The overall layering process is completed by pouring the egg mixture over the bread, kale and cheese layers. Throw it in the oven and bake until cooked through and the top layer of cheese is crisp. YUM!
The cast of characters.
The building of the strata in the baking dish.
The Gluten Free Kale & Cheddar Cheese Strata plated.
Gluten Free Kale & Cheddar Cheese Strata
- 1 Tbsp Butter
- 2 Cloves Garlic minced
- 1/2 Bunch Kale stems removed & chopped
- 1/2 Tsp Kosher Salt
- 1 Tsp Fresh Black Pepper
- 1/2 Loaf Gluten free bread cut in cubes
- 4 Ounces Cheddar Cheese shredded
- 3 Ounces Shredded Mozzarella
- 6 Whole Eggs beaten
- 1 1/2 Cups Coconut Milk
- 1 Tbsp Dijon mustard
Preheat oven to 350 degrees and use cooking spray on an 8" square baking dish.
Heat a large skillet over medium heat. Add the butter and stir in garlic once the butter melts. When garlic is sizzling and begins to turn golden, stir in kale and 1/4 teaspoon salt. Cook for a couple of minutes, stirring frequently, until kale is wilted. Turn off the heat.
Next, begin the layering of the strata by spreading out half the bread in the bottom of the baking dish. Then, cover with half the garlic kale mixture and sprinkle half of each of the cheeses over the top. Finish by repeating the layers with remaining bread, kale, and cheese.
Beat eggs with mustard, coconut milk, 1/4 teaspoon salt and several grinds of black pepper. Pour egg mixture over the bread in the dish. Add to a 350 degree oven.
Bake, uncovered, for 45–55 minutes, until the strata is cooked through and the edges pull away slightly from the pan. It should be puffy and the cheese should glisten.
Serve and enjoy!
As seen on buzzfeed - https://www.buzzfeed.com/rachelysanders/kale-cheddar-strata#.jy2D6gKwx