We shattered a loaf of frozen bread (pre-sliced) into small chunks when trying to separate off two slices. This happened to be the sad side effect of trying to avoid having to microwave the entire loaf, when only one sandwich was needed. What to do with shattered bread? (Or really, any tasty sourdough you have laying around.) Spread it into a lasagna pan and top it with tasties, then drench it in eggs and cover with cheese. When baked up, this strata will make an excellent meal with some side veggies.
Ingredients
10 slices or so of sourdough bread
0.5 cup diced ham
0.5 cup chopped onion
3 garlic cloves
large handful of curly kale
0.5 cup shredded Parmesan
4 oz shredded Cheddar
10 eggs
2 cups milk
salt
pepper
ground mustard
paprika
Preparation
Butter a 13-by-9 inch lasagna pan. Spread the diced bread into it evenly. Sprinkle with ham pieces.
On a little oil or butter saute the diced onion and wilt down the kale. Chop the wilted kale. Sprinkle both veggies on top of the bread.
Whisk the eggs, season with salt, add the other spices to taste, and whisk in the garlic, parmesan, and the milk. Pour onto the bread pieces.
Top with shredded cheddar. Allow to sit for about 3 hours, then bake in a preheated 375F oven covered with foil for 30 minutes. Remove the foil cover and bake for an additional 20 minutes. Cool a bit and serve with side veggies.
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