This strata—an egg-heavy bread pudding—is the perfect, easy solution for a weekend brunch. It’s just the dish to whip up for a meal with friends, providing an added layer of hope to tuck into.
- butter for ramekins, cocottes, or pan
- 6 eggs
- 1 cup whole milk
- 1/2 cup pureed pumpkin, unsweetened
- 2 tablespoons maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 3 cups cubed Pecan Raisin La Brea Bakery bread
- 5 ounces fresh goat cheese (about 1/2 cup)
- 2 teaspoons brown sugar
- Preheat the oven to 375ºF. Butter the bottom and sides of four 8-oz. ramekins or mini cocottes. Alternatively, use an 8- or 9-inch pie pan.
- Whisk together eggs, milk, pumpkin, maple syrup, salt, and nutmeg, until completely blended.
- Add a generous 1/3 cup layer of cubed bread to the bottom of each ramekin. Cover with dollops of goat cheese, totaling 1 tablespoon. Add another generous 1/3 cup layer of cubed bread, and more dollops of goat cheese, totaling another 1 tablespoon of each. (Each ramekin gets a generous 2/3 cup bread cubes and 2 tablespoons of goat cheese total.)
- Place ramekins on a large baking sheet. Pour about 3/4 cup of the egg mixture into each ramekin, making sure to get egg on all bread surfaces. Fill each to just below the top.
- Sprinkle 1/2 teaspoon of brown sugar over the top of each.
- Bake for about 30 minutes, until the strata has set and is beginning to brown on top. You may get some spillover—that's what the baking sheet is for.
- Let cool for 5 minutes, then serve.
Recipe by: Kale & Caramel