Rustic Sourdough Strata
This make-ahead dish is perfect for brunch, cozy dinners, or using up the last few slices of that glorious BLV sourdough. It’s rich, comforting, and packed with flavour—just like your favourite bakery loaf.
INGREDIENTS
6 cups cubed BLV sourdough bread, slightly stale or toasted
1 tbsp olive oil or butter
1 small onion, finely chopped
2 cups baby spinach or kale
1 cup cooked bacon or sausage (optional)
1 ½ cups grated cheese (cheddar, gruyère, or a mix)
6 large eggs
2 ½ cups milk (or 1 ½ cups milk + 1 cup cream for richness)
Salt & pepper to taste
Fresh thyme or parsley (optional)
DIRECTIONS
Prep the bread: Cube your sourdough and lightly toast it in the oven if it’s fresh.
Sauté veggies: In a skillet, heat oil/butter, cook onion until soft, then toss in greens until wilted.
Layer it up: In a greased baking dish, layer the bread, sautéed veggies, cooked meat (if using), and cheese.
Whisk the custard: Beat the eggs, milk, salt, and pepper. Pour evenly over the bread mixture.
Let it soak: Cover and refrigerate for at least 1 hour, or overnight for best results.
Bake: Uncover and bake at 350°F (175°C) for 45–50 minutes, until golden and puffed.
Garnish & serve: Let cool slightly, top with herbs, and dig in!
