Summer Vegetable Stratta

We usually steer clear of sharing many-step or make-ahead recipes…. but this one is worth it. Rich. Simple. Satisfying. The basic idea is cubes of bread soaked in eggs and cream, with whatever else you have a taste for. It’s a great dish for salvaging a stale loaf of bread (soak overnight), though even gluten-free sandwich bread from the frozen food section will do the trick. Brew up some local Lark coffee, gather some local fruit, and a decadent brunch is served!

PREP TIME:  30 minutes                   COOK TIME:  90 minutes               TOTAL TIME: 120 minutes


  • Summer Squash, cubed

  • Peppers, sliced

  • Cherry tomatoes

  • Swiss Chard, in ribbons

  • Olive Oil

  • 6 Eggs

  • 1C Milk

  • 1C Cream

  • Salt and Pepper, to taste

  • 2-4C Bread, cubed

  • Parsley, chopped

  • 1-2C Cheese, grated (optional)


  • Preheat oven to 400°F. Toss summer squash, peppers, and tomatoes in olive oil. Roast until squash is starting to brown. Let cool. Meanwhile, whisk eggs, milk, cream, salt, and pepper. Add parsley and cheese if using.

  • Evenly mix or layer bread, roasted vegetables, and chard in a casserole dish. Pour egg mixture over to cover. Let sit, at least until the bread is well soaked or as long as overnight.

  • Bake at 350°F for 45-60 minutes. Serve warm. Be happy.

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