Not too long ago, I had a bread pudding for dessert at a restaurant. It had been ages since the last time I had one. Back at home I got that craving again, but for a savory version. So I made this one with black kale and butternut squash. It’s great for brunch or dinner.
This recipe is for a 23cm skillet.
For the tomato jam:
1 kilo of ripe tomatoes
1 ¼ sugar
Juice of 1 lime
1 teaspoon of salt
2 tablespoons of ginger syrup
Chili flakes to taste (optional)
For the strata:
1 small butternut squash (peeled, seeded and finely chopped)
3 tablespoons of olive oil
5 cups of chopped black kale, without the hard stems
1 teaspoon of garlic powder
1 teaspoon of onion powder
150gr of grated cheddar
5 cups of chopped baguette
For the milk mixture:
2 cups of milk
Pinch of salt
Pinch of nutmeg
Pinch of pepper
Start by making the tomato jam; boil some water in a large saucepan. Score a shallow x into the bottom of each tomato. Then carefully drop them into the boiling water and let them sit there for about 25 seconds. Then drained them. Carefully peel them and roughly chop them.
Place the tomatoes in a medium saucepan with the remaining ingredients for the jam. Let them cook over medium heat for about 35 minutes, stirring from time to time to prevent the bottom from burning. Taste for salt. Then transfer it to a bowl and allow it to cool down.
To make the strata, place the olive oil in a large pan over medium heat. Once the pan is hot, add the butternut squash and cook it for about 5 minutes, while stirring. Then add the kale, onion powder, garlic powder, salt and pepper. Cook for about 2 minutes until the kale starts to wilt. Then turn off the heat.
Grease with vegetable oil a 23cm cast iron skillet or a small oven dish.
In a medium bowl; whisk the eggs, milk, salt, pepper and nutmeg.
To assemble the strata, spread half of the bread over the bottom of the skillet. Then add half of the butternut squash/kale mixture, and then half of the grated cheese. Add the remaining bread, follow it with the squash/kale mixture. Press with your fingers or a spatula to make it compact. Then pour in the milk mixture. Finish it by adding the remaining grated cheddar. Let it stand in the fridge for 30 minutes.
Preheat your oven to 180C/350F. Bake the strata for 40 minutes. Serve warm with the tomato jam and enjoy!
Tip: you’ll have some tomato jam leftover, I used it to make some grilled cheese sandwiches.