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SWEET PUMPKIN GOAT CHEESE STRATA.

Print Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • butter for ramekins, cocottes, or pan
  • 6 eggs
  • 1 cup whole milk
  • 1/2 cup pureed pumpkin, unsweetened
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups cubed Pecan Raisin La Brea Bakery bread
  • 5 ounces fresh goat cheese (about 1/2 cup)
  • 2 teaspoons brown sugar

Instructions
 

  • Preheat the oven to 375ºF. Butter the bottom and sides of four 8-oz. ramekins or mini cocottes. Alternatively, use an 8- or 9-inch pie pan.
  • Whisk together eggs, milk, pumpkin, maple syrup, salt, and nutmeg, until completely blended.
  • Add a generous 1/3 cup layer of cubed bread to the bottom of each ramekin. Cover with dollops of goat cheese, totaling 1 tablespoon. Add another generous 1/3 cup layer of cubed bread, and more dollops of goat cheese, totaling another 1 tablespoon of each. (Each ramekin gets a generous 2/3 cup bread cubes and 2 tablespoons of goat cheese total.)
  • Place ramekins on a large baking sheet. Pour about 3/4 cup of the egg mixture into each ramekin, making sure to get egg on all bread surfaces. Fill each to just below the top.
  • Sprinkle 1/2 teaspoon of brown sugar over the top of each.
  • Bake for about 30 minutes, until the strata has set and is beginning to brown on top. You may get some spillover—that's what the baking sheet is for.
  • Let cool for 5 minutes, then serve.