Corn, Scallion and Cheddar Strata
A strata, or bread pudding, is one of the best options when you want all the breakfast things in one pan. Our version is made with fresh corn, chopped scallions, and cheddar. Best part? You can have it any time of day, not just for breakfast!
Servings: 6 -8
Ingredients
- 1 tablespoon unsalted butter
- 3 cups fresh corn cut from about 3 medium cobs
- 1 jalapeño or serrano chili seeded and finely diced
- 1/2 teaspoon fresh thyme 1/4 dried
- 1 1/2 cups thinly sliced scallions both white and green
- 8 cups bread country, wheat or French cut in 1-inch cubes (about 10-12 oz)
- 2 cups 6 ounces coarsely grated sharp cheddar
- 1 cup 2 ounces finely grated parmesan
- 9 large eggs
- 2 tablespoons mayonnaise
- 2 3/4 cups whole milk
- 1 teaspoon course kosher salt
- Freshly ground black pepper
Instructions
- Generously butter a 3-quart baking dish (or a 9×13-inch lasagne pan). Toss corn, jalapeño, thyme and scallions together in a medium bowl. Combine cheeses in another bowl. In a large bowl, beat eggs and mayo together, then whisk in milk, salt and 1/2 teaspoon freshly ground black pepper. Spread one-third of bread cubes in prepared baking dish — it won’t fully cover the bottom of dish. Add one-third of corn mixture, then cheese mixture. Repeat layering two more times with the rest of the ingredients, ending with a top layer of corn and cheese. Carefully pour egg mixture evenly over strata (a measuring cup is useful for this). Cover with plastic wrap and refrigerate for at least 8 hours or up to 1 day.
- When ready to bake, heat oven to 350 degrees F. Bake, uncovered, until golden brown and cooked through, about 45 to 55 minutes. Let stand 5 minutes before serving.
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