It's not that it wasn't offered to me. It must have been. It's my little brother's favorite dessert. I just wouldn't have enjoyed anything about it.
I was a kid who steered clear of creamy casseroles. I wouldn't eat chocolate pudding if it wasn't my mom's homemade. Those mushy desserts like creme brûlée did nothing for me. I just wasn't a fan of the texture.
But then, out for dinner at Blue Ribbon during Brooklyn Restaurant Week last year, I ordered bread pudding. The only other option for dessert was mango sorbet. It was by far the most delicious chocolate chip bread pudding I had ever had, followed by an even more delicious rendition a few months later at Buttermilk Channel.
I was in love.
The apple bread pudding at applewood during Restaurant Week this year reminded me of my newfound obsession.
I made a fabulous chocolate chip bread pudding for dessert for friends, though I took no pictures. Sorry.
I wanted to eat that thing morning, noon and night.
But, try as I might, I just couldn't convince myself that bread pudding was a breakfast food.
That's why this strata made me extra happy. It's the consistency of bread pudding, but it's made savory with the addition of spinach, feta and whole wheat bread.
It's simple to prepare and perfect for brunch because the bulk of the work can be done the night before. Just pop it in the oven an hour before you want to serve it.
The lemon zest adds a splash of flavor that livens up the strata.
