Udi’s Gluten Free challenged me to make something with their basket of gluten-free goodness that was sent my way.  There were leftover veggies and pork in the fridge and it was breakfast time so let’s make a strata.

What I like about this breakfast treat is that the ingredients are very flexible.  Bread, eggs and milk are the basics, and cheese is always a bonus, but if you’ve got some left over sausage, pork, turkey or ham, chop it up and add it in.  Got some spinach or Swiss chard?  Throw that in for some added nutrients.  Peppers, tomato, corn?  Sure.  This recipe makes a loaf size pan, double if you’ve got more guests.  You can also make this the night before and then bake it the next morning.  Perfect for a busy brunch.

The basics

1 loaf Udi’s gluten-free baguette
3 eggs
1 cup milk
1 cup cheese – cheddar or mozzarella work best
Salt and pepper
1 tsp Dijon mustard

Possible additions

1 Tbsp olive oil
1 green onion chopped
1 garlic clove chopped finely
1 cup ham/sausage/turkey/crumbled bacon
1 tomato – reduce milk by ¼ cup if using
½ cup spinach or swiss chard
½ cup chopped mushrooms

Cut bread into 3/4-inch cubes.  Sauté all possible additions starting with onions and garlic in olive oil gradually adding additions until softened.  Throw bread in the sauce pan and coat with mixture, throw in cheese, toss and immediately transfer to greased loaf pan.

Whisk together eggs, milk, mustard, salt and half of the pepper; pour over bread mixture. (can refrigerate overnight) and bake at 375 for 45 minutes.