Like a savoury bread and butter pudding a Strata is a great way to use up old bread as well as many of the veg lurking at the bottom of your veggie bin.
This version combines mushrooms, leek and sharp Gorgonzola.
butter or oil of your choice
2 cloves garlic
6-8 cups of stale bread, cubed (I used Volare Ciabata)
¾ cup milk
½ cup cream
½ tsp salt
grated Parmesan cheese
Slice the leeks and sauté over a medium heat for 5 minutes until soft.
Slice the mushrooms and sauté with the crushed garlic 5 minutes and set aside.
Grease a 1.5-2 litre oven proof dish placing 1/3 of the bread on the bottom. Drain the mushrooms and place half over the bread along with half the leeks plus half the Gorgonzola.
Scatter a second third of the bread over vegetables and cheese before layering on the remaining mushrooms, leeks and cheese.
Finally top with the remaining bread and grated Parmesan. Mix the eggs, milk, cream and salt together and carefully pour over the bread and vegetables making sure the egg mixture is evenly spread over all the bread.
Refrigerate for at least an hour before baking at 160°C for 40-50 minutes, or until the egg has set. Allow to sit for 15 minutes before serving with a green salad.