This custardy, bready, cheesy breakfast strata is going to be on your – My Favorite Breakfasts – list. So what is a strata, you ask.
A strata is a crustless quiche that incorporates bread with eggs and other ingredients.
Typically they would be breakfast staples. Though you could prepare a strata with dinner staples. Such as diced ham and green beans.
Making a strata is the ultimate easy, dish breakfast.
The Strata dish was popularized in the 1980’s with the publishing of Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins.
The first known recipe for a cheese strata, dates back to 1902 and contained bread, white sauce and cheese.
Is A Strata The Same As Pudding
A strata is similar to bread pudding, but it generally has a higher egg to liquid ratio than a pudding.
Also pudding is usually a dessert, were as strata is a traditional breakfast or brunch dish.
Both a pudding and a strata incorporate both bread, eggs and cream or milk but at different ratios. A pudding adds fruit (dried or fresh), nuts, and chocolate among others.
But a strata adds herbs, salt, black pepper, vegetables and meats.
The notable difference is a strata is layered, were as a pudding is added to the baking dish with the ingredients mix together.
Bottom line, a bread pudding is sweet, whereas a strata is savory.
Give These Deliciously Yummy Bread Puddings A Try
- Blueberry White Chocolate Bread Pudding
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Cheesy Green Pepper Sun Dried-Tomato Strata
8 large eggs
1/2 cup heavy cream
4 cups dry cubed bread (sourdough recommended)
1 cup yellow onion, chopped
1/2 cup green bell pepper, diced
2 tbsp sundried tomatoes
1/4 cup dried Parmesan cheese
1 tbsp dried parsley
1 tsp sea salt
1/2 tsp ground black pepper
1 cup water
Cube bread and place in a large bowl. Set aside. Whisk eggs with cream in a medium bowl, set aside.
Prepare vegetables and add to a medium bowl with cheese, dried parsley, salt and pepper. Set aside.
Coat the bottom and sides of a 7.5×3 inch Bundt pan, with cooking spray or butter.
Add cheese, vegetable mix, and spices to cubed bread and mix in. Add mixture to prepared Bundt pan. Next add eggs and cream mixture.
Press down on the bread to submerge it beneath the egg mixture, and stir gently to disperse the ingredients. Cover the Bundt with aluminum foil.
Next, add 1 cup of water in the invert of the Instant Pot and place the trivet into the pot.
Use a foil sling (if needed) to place the dish on top of the trivet. Cover the Instant Pot with the lid and ensure the vent is in the “Sealed” position.
Pressure Cook on High for 20 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Typically this dish is served as a brunch dish, but can also be platted and topped with a dollop of sour cream at breakfast.
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