A Smart Way to Use Leftover Bread
If you’ve ever found yourself staring at a few leftover gluten free bread, you’re not alone. Instead of tossing the bread, why not turn it into something delicious? Pickup the other ingredients and make a vegetarian Strata – a dairy and gluten free breakfast casserole.
This savory dish is an easy, no-waste way to turn your leftover bread into a breakfast hit that everyone will love.
Packed with fresh veggies, eggs, and dairy free ingredients, this gluten free strata is comforting, flavorful, and surprisingly easy to prepare.
Let’s dive in and explore what makes this gluten free breakfast casserole so special!
What Is a Strata?
A strata is a baked casserole traditionally made with bread, eggs, and other mix-ins like cheese, milk, meat, or vegetables.
The key to a great strata is letting the bread soak in all those lovely egg and cream flavors before baking, which ensures a custardy texture.
Strata is ideal for breakfast or brunch, especially since it can be made ahead of time and baked fresh in the morning.
The Gluten Free Bread
Bread is the main ingredient in this dish. I used the leftover orange-infused gluten free buns I baked yesterday for this recipe.
They may have lost some of their fluffiness but are still perfectly usable. They’ll be soaking in oat milk and eggs, anyway.
While typical casseroles use standard white bread, this version uses gluten free buns leftover from yesterday’s baking.
There’s no rule for bread in this recipe; any type of gluten free bread works fine. The bread soaks up all the creamy, eggy goodness while baking, turning into a perfectly tender, mouthwatering gluten and dairy free breakfast dish.
Fresh Veggies & Spices
This gluten free breakfast casserole isn’t just about the bread—it’s also packed with fresh veggies. Think cherry tomatoes and green and yellow bell peppers, bursting with juiciness and sweetness.
Fresh parsley adds a herby freshness, while onions give a savory depth to the dish. Garlic powder, nutmeg, and onion powder are the secret ingredients that elevate the flavor.
Like bread, the vegetables in this recipe can be substituted for any veggies you prefer. If you like broccoli, carrots, peas, or even corn, feel free to use them instead.
Make Your Own Breakfast Casserole
One of the great things about this gluten free strata is how easily you can make it your own.
Want to add a bit more protein? Throw in some smoked tofu or pulled oats. Prefer more veggies? Add in some spinach or mushrooms.
You can also experiment with spices—adding a dash of smoked paprika or Italian seasoning could be an interesting flavor combination. The key is to use what you have on hand and adapt it to your preferences.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Gluten free buns, leftover | Any gluten free bread (DF) |
| Flora Heavy Cream 31% fat | Silk or Califia Farm Heavy Cream (GF) |
| Low sugar Oat Milk | Soy or rice milk |
| Veggies: cherry tomatoes, bell peppers, onions | Any vegetable you prefer |
| Oddly Good Grated Mozarella | Violife Grated Cheedar |
Process Steps
Prepare The Ingredients
- Cut the buns into small cubes. Slice the cherry tomatoes in halves, chop the bell peppers and onions, and roughly chop the fresh parsley.
- Mix oat milk, eggs, heavy cream, nutmeg, garlic powder, and onion powder thoroughly.
Baking
- Preheat oven to 350°F (175°C).
- Prepare a 9 x 13-inch casserole or three small-size baking dishes sprayed or brushed with cooking oil.
- Arrange alternate layers of bread and vegetables, starting with bread from the bottom of the casserole. Add a thin layer of grated cheese in between.
- Pour the egg-cream mixture over the bread and let it soak for at least 10 minutes. Add grated cheese on top before baking.
- Bake the strata for about 35-40 minutes until the top is golden brown and the center is set. If you’re uncertain, give the dish a little shake—if the middle jiggles, it needs a few more minutes.
Strata: A Gluten Free Breakfast Casserole
Equipment
- Digital scale
- baking dish
Ingredients
Egg Mixture
- 300 g eggs without shells, 5 large eggs
- 500 g oat milk
- 150 g heavy cream dairy-free
- 5 g salt
- 2 g ground black pepper
- 3 g garlic powder
- 5 g onion powder
- 2 g nutmeg powder
Fillings
- 400 g gluten free bread cut into cubes
- 250 g grated cheese dairy-free
- 100 g green bell peppers diced
- 100 g yellow bell peppers diced
- 150 g cherry tomatoes cut in halves
- 1 large onion chopped
- 50 g parsley chopped
Instructions
- Cut the buns into small cubes. Slice the cherry tomatoes in halves, chop the bell peppers and onions, and roughly chop the fresh parsley.
- Mix oat milk, eggs, heavy cream, nutmeg, garlic powder, and onion powder thoroughly.
- Preheat oven to 350°F (175°C).
- Prepare a 9 x 13-inch casserole or three small-size baking dishes sprayed or brushed with cooking oil.
- Arrange alternate layers of bread and vegetables, starting with bread from the bottom of the casserole. Add a thin layer of grated cheese in between.
- Pour the egg-cream mixture over the bread and let it soak for at least 10 minutes. Add grated cheese on top before baking.
- Bake the strata for about 35-40 minutes until the top is golden brown and the center is set. If you’re uncertain, give the dish a little shake—if the middle jiggles, it needs a few more minutes. Serve Warm.
Notes
- Want to add a bit more protein? Throw in some smoked tofu or pulled oats. Prefer more veggies? Add in some spinach or mushrooms.
- You can also experiment with spices—adding a dash of smoked paprika or Italian seasoning could be an interesting flavor combination. The key is to use what you have on hand and adapt it to your preferences.
