Brunch or lunch?

We caught up with old friends this morning. They used to be our neighbours until we moved to a bigger house, and we kind of lost track of each other over the last few years. Earlier this year they had a baby of their own, and today they came over for brunch, or lunch, or whatever you like to call it.

To make things easier for myself I thought I’d serve a dish that I could prepare the night before. This recipe is based loosely on a few recipes from Bon Appetit magazine from about 15 years ago—a variety of recipes can be found on the Epicurious website using the search term “strata“. To me it’s a lot like a bread pudding, albeit a savoury one. I mixed and matched from a couple of recipes, tweaking it to suit the ingredients I had to hand.

It’s a really simple recipe and takes about 15 minutes to set up. Tastes pretty good too, eggy, without being overpowering, nicely cheesy, a spicy kick from the sausage. It’s simple to change around ingredients to get a different flavour, think prosciutto and goats cheese, or fetta cheese and olives, or artichoke hearts and roasted veges. A good brunch dish or a simple supper, or a make-ahead Christmas day breakfast.

And it went down a treat, along with some good conversation.

Chorizo, cheese and vege bread pudding

Serves 4-6

2 chorizo sausages
olive oil
10-12 thick slices of white bread
200g grated cheddar cheese
1 red capsicum, cut into strips
1 spring onion, sliced finely
12 cherry tomatoes, halved
handful of basil leaves, roughly chopped
5 large eggs, lightly whisked
2.5 c milk
1 tsp dijon mustard
sea salt
freshly ground black pepper 

Slice sausage into half-rounds about 1/2 cm thick and fry over medium-high heat for 3-4 minutes until starting to colour. Drain on paper towel.

Remove crusts from bread, and cut each slice into 4-6 squares. Mix bread, sausage, cheese, capsicum, tomatoes, spring onions and basil in a large bowl.

Combine eggs, milk, and mustard in a bowl or jug and season to taste. Pour over bread mixture and stir gently to combine.

Use olive oil or butter to lightly grease a rectangular glass or ceramic baking dish. Spread bread mixture evenly across and chill for at least 2-3 hrs, preferably overnight.

Preheat oven to 180C and bake for 30-40 minutes until puffed and golden. Cool for 5-10 minutes before serving.

Notes:

1. The crusts can be left on the bread if preferred.

2. Ingredients can be substituted to suit your own tastes: use a different kind of smoked sausage or replace with ham, bacon or proscuitto, vary the vegetables, replace some of the cheddar cheese with feta or goats cheese, add olives or sundried tomatoes, try sourdough bread instead of white.

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One thought on “Brunch or lunch?

  1. Hi, I popped by to say thanks for visiting my BSBP post and found a treasure trove! 🙂 The recipes sound wonderful, and your photography is just spectacular. Thanks for visiting my blog and leaving your kind comments…I’ll be back!

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