Make-ahead brunch
Tomato Spinach Kefir Breakfast Strata
Dry bread soaks up a savory kefir-and-egg custard overnight, then bakes with tomato, spinach, onion, and mushrooms into a one-pan brunch.
Time20 minutes prep, 1 hour to overnight chilling, 30 to 35 minutes baking
Makes6 servings
Make it
Method
- Whisk eggs, kefir, salt, and pepper. Put the bread in a greased 23 cm square baking dish.
- Cook onion and mushrooms in olive oil until soft and dry. Add garlic and spinach for 1 minute.
- Let the cooked vegetables cool briefly. Tuck them between the bread cubes and pour the custard evenly over all the bread. Press down gently, then add tomatoes and spoonfuls of kefir cheese.
- Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 190°C. Bake uncovered for 15 minutes, then cover loosely with foil and bake for another 15–20 minutes or until the centre reaches 74°C. A cold, deep dish may take longer.
- Rest for 10 minutes before cutting.
Let the bread absorb the custard
Kefir soaks the bread without making the custard heavy. Tomato and spinach brighten a dish that can otherwise taste mostly of bread and eggs.
Store it
Refrigerate within 2 hours and use within 3 days.
Other additions to the baking dish
Add cooked bacon, smoked salmon, roasted peppers, or grated cheese.
If some bread stays dry
Dry patches mean the custard did not reach every bread cube. Press the bread down before chilling.