A strata is a versatile dish for clearing out odds and ends in the fridge, and it’s make-ahead friendly. In the interest of full disclosure: I could easily pass on stuffing, bread pudding, French toast—you get the idea. So why on earth would I tell you to make a strata? Well, for starters, I’ve met very few people who share my indifference to mildly mushy bread-focused dishes, so the odds are good that you enjoy them, too. But secondly, a strata is one of the best ways to put stale bread to good use. So even though they aren’t my favorite, they still make a regular appearance at my house, because I love bread, and I don’t always finish it before it gets stale. I normally use a 3-quart casserole dish for a strata, which makes enough for 4 to 6 servings, and plan to use 6 to 8 cups of cubed (to 1 inch) stale bread. You can use any size dish you choose though; toss in the bread cubes as you cut them until it’s mostly—but not all the way—full, then measure how much you have and adjust the egg-and-milk ratio accordingly.
— Lindsay-Jean Hard
Excerpted from Cooking with Scraps by Lindsay-Jean Hard. Published by Workman Publishing. © 2018 Lindsay-Jean Hard. Photo by Penny De Los Santos.