Name: Raisin Bread Cheddar Strata #SundaySupper
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 6 cups raisin bread (I used 5 cups and 1 of doughnuts), cut into cubes; 2 cups kale, roughly torn; 2 onions, roughly chopped and roasted with olive oil and pepper for about 40 minutes at 400 degrees F; 7 large eggs; 2 ½ cups milk (I used skim, use what you love); ½ teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 teaspoons ground mustard; 1 cup grated gruyere cheese; 1 cup grated cheddar cheese

Ingredients

Scale

6 cups raisin bread (I used 5 cups and 1 of doughnuts), cut into cubes
2 cups kale, roughly torn
2 onions, roughly chopped and roasted with olive oil and pepper for about 40 minutes at 400 degrees F
7 large eggs
2 ½ cups milk (I used skim, use what you love)
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground mustard
1 cup grated gruyere cheese
1 cup grated cheddar cheese

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Instructions

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.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes