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Leftovers have a bad reputation, but all they need is a little love and they’ll transform into something new and flavorful. When you want to make a show-stopping brunch centerpiece, look no further than my Carrot Top Pesto Breakfast Strata. This breakfast casserole transforms leftover pesto into something entirely different and ensures nothing goes to waste.
Don’t let the amount of time it takes for this recipe scare you off! Most of that time is not active, like when the strata is resting in the refrigerator overnight (this is crucial), and if you already have pesto on hand, the bulk of the the effort is purely assembly. And in the morning, all you have to do is put the strata in the oven. Low effort, and high payoff!
What is a “Strata?”
A strata is an American breakfast casserole, typically consisting of layers of sliced bread soaked in a custard. Think of it like a savory bread pudding. Its a perfect recipe for brunch, as it is prepared the night before, and just placed in the oven to bake in the morning.
Stratas were widely popularized by the 1984 cookbook, The Silver Palate. However, I was first inspired to make a strata after reading Shelf Love by Yotam Ottolenghi. My husband loves bread pudding, and has often commented that he wished that we had a savory version, because he almost never wants sweets for breakfast. When I saw the Shelf Love recipe that called for making a kale pesto and layering the bread with cheese, I knew I had to make my own version of it.
Don’t let extra pesto go to waste
My recipe for carrot top pesto makes a little more than a cup of pesto, which is way more than you would need for a simple pasta recipe. While I often freeze my extra pesto in an ice cube tray for single use portions, I also love having recipes that use a large amount of pesto at once. It’s good to have options.
Since this strata recipe uses a full cup of pesto, it’s perfect for using up leftovers. Also, since the pesto is the main flavor element, its extremely versatile. Don’t have carrot tops? Feel free to substitute with any pesto recipe of your choosing (my garlic scape pesto is another great option). Or, maybe there’s a great local vendor that sells pesto at the farmers market, that would work too.
Ingredients and Substitutions
Carrot Tops
The best way to maximize the value of your farmers market purchase is to use as much of it as possible. Carrot tops are an easy and tasty way to extend your food budget. After all, you get them free with the purchase of carrots.
When you buy carrots with their tops on, look for tops that are dark green. Don’t use (or keep) tops that are yellowing, brown, or slimy. For the best shelf life of both carrots and their tops, store them separately in the refrigerator.
Sourdough Bread
The Californian in me comes out when I talk about bread. Sourdough bread is the best bread, hands down. I love the tanginess and chewy crumb, along with the crunchy crust.
This recipe will use a whole loaf of bread, so you’ll want to be sure it’s a good loaf that you’d enjoy eating. But focus more on the flavor of the bread, rather than the texture. It is perfectly okay to use a day old loaf here; in fact, this might be a way to get a deal from the baker.
Tips and Tricks
Definitely start the assembly of the Carrot Top Pesto Strata the night before you plan to serve it. This helps in two different ways.
First, it’s a lot less stress in the morning. Pull the strata out of the fridge and let it come up to room temperature, then toss it in the oven. Easy peasy!
Second, the overnight rest in the refrigerator will greatly improve the texture of the strata. It takes a while for the bread to soak up the egg custard, and this process just can’t be rushed. I’d compare it to making French toast, and the bread is quickly dipped in the egg mixture, but since it hasn’t really soaked in, the result is bread with scrambled egg cooked on top. That’s not what we want here. Allowing the bread time to absorb everything is crucial to the gooey softness of the strata. It’s worth it.
Serving Suggestions
Unfortunately, Carrot Top Pesto Breakfast Strata does not reheat well at all. When reheated, the egg custard mixture becomes overcooked and takes the strata from creamy to gummy and chewy. This recipe is best for when you are feeding a crowd for brunch, when there won’t be any leftovers.
Carrot Top Pesto Breakfast Strata
When you want to make a show-stopping brunch centerpiece, look no further than my Carrot Top Pesto Breakfast Strata. This breakfast casserole transforms leftover pesto into something entirely different and ensures nothing goes to waste.
Ingredients
Carrot Top Pesto
- Tops from 2 bunches of carrots, approximately 2 cups roughly chopped
- ½ cup walnut halves
- ½ cup grated parmesan
- 2 tbsp fresh squeezed orange juice
- 1 clove garlic
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes
- ¼ cup extra virgin olive oil
Breakfast Strata
- 1 loaf sourdough bread, sliced in ½ inch pieces (approximately 1 lb)
- 1 cup heavy cream
- 3 cups whole milk
- 3 eggs
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup carrot top pesto, divided
- ½ cup parmesan cheese, grated
- ½ cup gruyere cheese, grated
- 1 tbsp stone ground, whole grain mustard
- 1 tbsp apple cider vinegar
Instructions
Carrot Top Pesto
- Add carrot tops, walnuts, parmesan, orange juice, garlic, salt and crushed red pepper flakes to a food processor and pulse until finely chopped.
- Turn the food processor on, and while it is running, slowly drizzle in the olive oil until a paste forms.
Breakfast Strata
- Preheat oven to 350°F. Spread bread slices in a single layer on a baking sheet and toast in the oven for approximately 10 minutes. Bread should be dry, but not browned.
- In the meantime, generously grease a 9 x 9 inch baking dish with cooking spray.
- In a large bowl, whisk together heavy cream, whole milk, eggs, salt, and pepper to make a light custard. Set aside.
- Remove toasted bread slices from the oven. Reserve ⅓ cup carrot top pesto, and set aside until the morning. Generously spread both sides of the bread with the remaining carrot top pesto.
- In a small bowl, mix together the parmesan and gruyere cheese.
- Arrange slices of the pesto covered bread in the baking dish, sprinkling cheese mixture between each slice of bread
- Pour the custard over the layers of bread. Cover strata with plastic wrap. Place strata in the refrigerator to chill overnight.
- Optional step: Use an 8 x 8 inch baking dish filled with jars or cans to weigh down the top of the strata.
- Remove strata from refrigerator and allow it to come to room temperature for 30 minutes. In the meantime, preheat oven to 375°F.
- Cover strata with aluminum foil and bake for 30 minutes. Remove foil, and finish baking for another 10 minutes or until top is golden brown.
- While strata is baking, mix reserved carrot top pesto with mustard and apple cider vinegar.
- Remove the strata from the oven and top with the pesto garnish
- Cut into portions and serve.
Notes
Carrot top pesto can be made up to 1 week ahead and stored in the refrigerator in a glass jar topped with olive oil. Alternatively, carrot top pesto will last for up to 3 months when frozen.
Don't skip the overnight soak in the refrigerator. This is key for the bread to really absorb all the custard and develop a pudding-like texture.
