Sourdough-Pumpkin Strata

HOWARD L. PUCKETT

Assemble this strata the night before, and keep it in the refrigerator until ready to bake.

Yield: 6 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 29%
  • Fat: 8.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 17g
  • Carbohydrate: 28.9g
  • Fiber: 4g
  • Cholesterol: 94mg
  • Iron: 2.5mg
  • Sodium: 552mg
  • Calcium: 403mg

Ingredients

  • 6 (1 1/4-inch) slices sourdough French bread (about 7 1/2 ounces)
  • Cooking spray
  • 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup chopped onion, divided
  • 1 (4.5-ounce) can chopped green chiles, drained and divided
  • 1 2/3 cups fat-free milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (15-ounce) can pumpkin
  • 2 large eggs
  • 2 tablespoons shelled pumpkin seeds (optional)

Preparation

  1. Arrange 2 bread slices in a single layer in a 2-quart soufflé dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice.
  2. Combine milk and next 6 ingredients (milk through eggs) in a blender, and process until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours.
  3. Preheat oven to 350°.
  4. Uncover; sprinkle strata with pumpkin seeds, if desired. Bake at 350° for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
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