"Also known variously as breakfast casserole and egg dish, strata is an American brunch favourite that, according to the great US chef Sohla El-Waylly, is best described as the love child of frittata and bread pudding, while the dish's name comes from the fact that it's assembled in layers. Like all the best leftovers recipes, those layers are eminently flexible, but what all strata have in common are stale bread and eggs. The rest is largely up to you."
"I'll be honest, rich as it is, strata is not something I'd tackle before lunchtime, so I was relieved to read the late James Villas explain that, in the South, a strata is traditionally served on an informal dinner buffet or at a casual supper. Whenever you plan to enjoy it, however, note that, as per America's favourite cookbook, The Joy of Cooking, if need be the ever amenable strata can be assembled and refrigerated overnight,"
Strata is a layered dish combining stale bread and an egg custard, flexible enough to use many savory breads and leftover ingredients. Bread choices include rye, cornbread, garlic bread, baguette, bagels, croissants, white sandwich loaf, French or Italian-style loaves, ciabatta, and sourdough; delicate breads like brioche are best avoided. Chewier breads like ciabatta or sourdough hold texture, while fresh white tin loaves tend to dissolve into the custard. Slices can be crisped in the oven before assembly. Strata can be assembled and refrigerated overnight, then baked the next day for convenience.
Read at www.theguardian.com
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