I miss my Granny every single day. I think about her and talk to her and believe she is watching over me. I wish I could know her as an adult, but from the time I did know her as well as stories Mom tells me, I know she was a strong woman and I love her even more because she raised Mom and turned her into a strong woman.
One of the things I wish the most, as I have discussed before, is how I wish she and I could cook, eat, and bake together. I know we could make some meals, like serious meals.
Instead I often make things inspired by her, like this Raisin Bread Cheddar Strata. When Granny came to visit, we often stopped at a local bagel shop where we all loved the cinnamon raisin bagels. I liked mine with cream cheese. Mom probably did the same. But Granny often chose egg salad or tuna salad to top hers.
It sounds weird, doesn’t it? But if you really think about it, it makes sense with the whole sweet and savory vibe. People even put dried fruit into various salads for that hint of sweetness and a different texture.
So inspired by Granny, and likely guided by her as well, I made this strata. It’s insanely easy to make and full of awesome flavors. Sweetness from the raisin bread; I also threw in a couple doughnuts because I didn’t have enough bread. Earthiness from the kale. Creaminess from the eggs and milk. And what’s an awesome casserole without tons of gooey cheese?
This is so perfect to serve a crowd for breakfast, brunch, lunch, or even breakfast for dinner – one of my favorite meals!
Make this in honor of the loved ones you lost to share with the loved ones you have. Food is the best for making memories and I know you’ll make some awesome ones over this strata.
- Preheat oven to 350 degrees F. Place the bread (and potentially doughnuts) on a piece of foil and toast in the oven about 10 minutes to get a little crispy.
- Oil a 9 by 13 inch pan. Once the bread is toasted, place it in an even layer in the pan. Scatter the kale and onions around the bread.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, mustard, and cheeses. Pour over the bread. Press down slightly to make sure the bread is immersed fully in the custard.
- Bake 1 hour to 1hour 15 minutes, until puffed, golden brown, and the custard is fully set. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat in the microwave for about 1 minute.
Don’t forget to check out the other Sunday Supper dishes! Thanks to Em for managing this campaign!
Meatless Casseroles for Lent
Marvelous Meatless Meals
- Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
- Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
- Baked Mushroom Fettuccine by Delaware Girl Eats
- Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
- Greens and Pea Manicotti by Food Lust People Love
- Leek and Swiss Chard Gratin by Caroline’s Cooking
- Mushroom Breakfast Casserole by Brunch-n-Bites
- Raisin Bread Cheddar Strata by Pies and Plots
- Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
- Roasted Vegetable Lasagna by A Day in the Life on the Farm
- Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
- Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
- Spinach Ravioli Bake by Our Good Life
- Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
- Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
- Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
- Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
- Vegetarian Shepherd’s Pie by Simple and Savory
- Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.