Gluten-Free Sausage and Kale Strata

Ingredients:

• 2 tbsp. l. olive oil
• 6 cups gluten-free bread cubes
• 2 cups chopped kale leaves
• 1 cup grated white cheddar
• 4 Italian sausages, fried and thinly sliced
• 2 cups whole milk or plant-based milk substitute
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh rosemary
• 6 eggs

Preparation:

1. Prepare the form:

   
   Grease an 8-inch (20 cm) metal baking dish with olive oil. Place the bread cubes, cabbage, cheddar, and sausage slices in the dish and toss to combine.
   

2. Mix the liquid ingredients:

   
   In a large bowl, combine the milk, mustard, rosemary, eggs, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the mixture over the contents of the baking dish. Cover the dish and refrigerate for 8 hours or overnight.
   
3. Preheat oven to 190°C. Remove the stratum from the refrigerator and remove the film.
4. Bake the strat:
   
   Bake the strata until the egg custard is set and the edges are golden brown, about 45 minutes. Let cool to room temperature, about 15 minutes, then serve.
   
   

   Note

   
   To cut the bread into cubes, cut the bread slices into three lengthwise pieces, then into three crosswise pieces. If you want to toast them first to give them a slightly firmer texture, place the bread cubes on a baking sheet and bake in the oven at 200°C for about 10 minutes.