Have you ever tried strata?
It’s essentially a savory bread pudding, typically served as a breakfast or brunch. It’s so easy to make and with endless options for mix-in’s, so versatile as well.
For this recipe we’ll be making Crispy Prosciutto & Parmesan Ssvory Bread Pudding. Tangy sourdough bread, salty prosciutto, and rich Parmesan come together to result in a delicious mix of flavors and textures.
- Servings– 4
- Total Time– 3 hours & 20 minutes
Savory Bread Pudding Ingredients:
- Sourdough Bread– I like using sourdough bread for both it’s taste and texture. It has a tangy flavor that pairs well with the other savory, rich elements of the dish. It also has a crusty and yet airy texture making it perfect for when you want a variety of texture. If you aren’t a fan of sourdough bread, I’ve found that also potato bread works great for this (and for croutons and stuffing).
- Prosciutto– for this we will be crisping the prosciutto in the oven. The texture of baked prosciutto reminds me of a very thin bacon. Crisp, salty, and totally snackable.
- Shaved Parmesan Cheese– Parmesan cheese is rich and nutty and pairs so well with prosciutto.
- Butter– salted or unsalted.
- Red or Yellow Onion– diced. Red and yellow onions are a bit milder than white, therefore adding flavor without being over powering.
- Garlic– minced. Can we make anything without garlic? No, the answer is no.
- Fresh Spinach
- Eggs– to help bind the bread pudding
- Milk
- Salt & Pepper– to taste
Equipment Needed:
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- Baking Sheet
- Oven Safe Wire Baking Rack
- Frying Pan
- Knife
- Cutting Board
- Large Bowl
- Small Bowl
- Whisk
- 9 inch Baking Dish
How to Make Savory Bread Pudding:
- Dry Out Bead– Preheat oven to 300F. Tear sourdough bread into chunks a little larger than the size of a quarter. Add torn bread to a baking sheet and bake for 30 minutes, tossing half way through.
- Crisp Prosciutto– Turn oven heat up to 400F. Place prosciutto slices on an oven safe wire baking rack about an inch apart from each other & bake for 10 minutes until crisp. Allow prosciutto to cool completely, then crumble.
- Prepare Vegetables– Melt butter in frying pan over medium heat. Add diced onion to pan and sauté for 4 minutes. Add minced garlic and fresh spinach to pan. Cook and stir until spinach has wilted.
- Combine & Chill–
- In a small bowl whisk together mustard, eggs, milk, salt, and pepper.
- In a large bowl combine dried bread, vegetable mixture, crispy prosciutto, and 3/4 cup Parmesan.
- Pour milk & egg mixture over everything, toss to combine.
- Add everything to a 9 inch baking dish, cover with plastic wrap, and place in the refrigerator for at least 1 hour (but up to 18).
- Bake– When ready to cook, preheat oven to 375F. Remove plastic wrap and top strata with remaining Parmesan cheese. Bake 25-30 minutes uncovered. Remove from oven, cover with aluminum foil, and continue baking 35-40 minutes
Recipes You Will Also Love:
- Bacon, Bleu Cheese, and Potato Tart– tangy bleu cheese paired with savory bacon and thinly sliced potatoes all wrapped in a golden flaky crust and drizzled with a sweet & spicy honey.
- Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust– delicate sweet squash, rich goat cheese, and flaky crust.
- Croque Madame– a buttery grilled sandwich, filled with ham & gruyere cheese, topped with a creamy béchamel sauce and a runny fried egg.
Crispy Prosciutto & Parmesan Strata
Crispy Prosciutto & Parmesan Strata, filled with tangy sourdough bread, salty prosciutto, and rich Parmesan cheese.
Equipment
- Baking Sheet
- Oven Safe Wire Baking Rack
- Frying Pan
- Knife
- Cutting Board
- Large Bowl
- Small Bowl
- Whisk
- 9 inch Baking Dish
- Aluminum Foil
- Plastic Wrap
Ingredients
- 8 oz sourdough bread
- 6 slices prosciutto
- 1 tbsp butter
- 1/4 red or yellow onion diced
- 1 tbsp minced garlic
- 2 cups fresh spinach
- 1 tsp Dijon mustard
- 5 eggs
- 1 cups milk
- Salt & pepper
- 1 cup parmesan
Instructions
- Dry Out Bead– Preheat oven to 300F. Tear sourdough bread into chunks a little larger than the size of a quarter. Add torn bread to a baking sheet and bake for 30 minutes, tossing half way through.
- Crisp Prosciutto– Turn oven heat up to 400F. Place prosciutto slices on an oven safe wire baking rack about an inch apart from each other & bake for 10 minutes until crisp. Allow prosciutto to cool completely, then crumble.
- Prepare Vegetables– Melt butter in frying pan over medium heat. Add diced onion to pan and sauté for 4 minutes. Add minced garlic and fresh spinach to pan. Cook and stir until spinach has wilted.
- Combine & Chill– In a small bowl whisk together mustard, eggs, milk, salt, and pepper. In a large bowl combine dried bread, vegetable mixture, crispy prosciutto, and 3/4 cup Parmesan. Pour milk & egg mixture over everything, toss to combine. Add everything to a 9 inch baking dish, cover with plastic wrap, and place in the refrigerator for at least 1 hour (but up to 18).
- Bake– When ready to cook, preheat oven to 375F. Remove plastic wrap and top strata with remaining Parmesan cheese. Bake 25-30 minutes uncovered. Remove from oven, cover with aluminum foil, and continue baking 35-40 minutes
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