Have some day-old gluten-free bread sitting on the counter? This strata gives it new life in a tender breakfast bake with vegetables, eggs, and plant-based cream. The top turns golden, the center stays softly set, and every cube of bread soaks up the custard instead of going to waste.
Serve it for breakfast or brunch. You’ll find this recipe among my savory gluten-free recipes.
What is a gluten-free, lactose-free strata?
A strata is a savory bake made with bread, eggs, and fillings such as cheese, milk, meat, or vegetables. This version is both gluten-free and lactose-free, made with gluten-free bread, oat milk, plant-based cream, and lactose-free grated cheese.
What really defines a strata is the soaking time before baking. The bread absorbs the egg-and-cream mixture, then turns tender and custardy, somewhere between a gratin and a savory bread pudding. It’s also an ideal make-ahead dish: simply bake it in the morning for breakfast or brunch.
Weigh everything in grams for precise, consistent results from start to finish.
Chef Rommel Reyes and day-old bread
In chef Rommel Reyes’s version, the recipe starts with leftover gluten-free bread from the day before. It may have lost a little of its light texture, but that’s not a problem here, since it will soak in oat milk and eggs before going into the oven.
That’s exactly what strata is for: using up leftover bread instead of throwing it away. It’s an easy, no-fuss dish built around what you already have on hand.
The main ingredients
Bread is the foundation of the dish. Cut it into small cubes so it spreads evenly in the baking dish and absorbs the custard evenly. There’s no strict rule here: any gluten-free bread will work, especially if it’s from the day before.
The custard is made with oat milk, eggs, plant-based cream, salt, pepper, garlic powder, onion powder, and nutmeg. Mix everything thoroughly before pouring it over, so the eggs and seasonings are evenly distributed.
For the vegetables, use halved cherry tomatoes, diced green and yellow bell peppers, a roughly chopped onion, and chopped parsley. Nothing is set in stone: you can swap them for whatever you prefer, such as broccoli, carrots, peas, or corn. If you want to pack in even more vegetables, spinach or mushrooms work beautifully too.
Layer the lactose-free grated cheese between the ingredients and finish with more on top. For a heartier dish, add smoked tofu or pulled oats. For the seasoning, stick with the base version or change it up with a little smoked paprika or an Italian herb blend.
Key techniques and pitfalls to avoid
Start by cutting the bread into small cubes. Prep all the filling before you assemble the dish: halved cherry tomatoes, chopped peppers and onion, and roughly chopped parsley. Since the strata is built in layers, having everything ready keeps the process simple and organized.
Preheat the oven to 175ยฐC. Use either a 23 x 33 cm baking dish or three smaller dishes, then brush them with oil or coat them with cooking spray.
Assemble the strata by alternating layers of bread and vegetables, starting with bread on the bottom. Add thin layers of grated cheese between the layers, then pour the custard over the top. Finish with more cheese before baking.
After pouring over the custard, let the dish rest for at least 10 minutes. This step really matters: the bread starts soaking up the liquid before baking and continues in the oven, giving the strata its signature tender, set texture.
Bake for about 35 to 40 minutes. You’re looking for a nicely browned top and a set center. If you’re unsure, gently jiggle the dish: if the middle still wobbles, give it a few more minutes.
Serve the strata hot. If you want to move beyond the basic version, keep the same layering method and adapt it to whatever you already have in the kitchen.
You’ll find all my gluten-free recipes in the same section.
Recipe developed by chef Rommel Reyes. Find more of his work on Instagram, his Substack newsletter, and his YouTube channel.
Ingredients
- 300 g eggs shells removed, about 5 large eggs
- 500 g oat milk
- 150 g heavy cream lactose-free
- 5 g salt
- 2 g ground black pepper
- 3 g garlic powder
- 5 g onion powder
- 2 g ground nutmeg
- 400 g gluten-free bread cut into cubes
- 250 g shredded cheese lactose-free
- 100 g green bell peppers diced
- 100 g yellow bell peppers diced
- 150 g cherry tomatoes halved
- 1 large onion chopped
- 50 g parsley chopped
Instructions
Method
- Cut the gluten-free bread into small cubes.
- Halve the cherry tomatoes, dice the peppers and onion, and roughly chop the fresh parsley.
- Whisk together the oat milk, eggs, heavy cream, nutmeg, garlic powder, and onion powder until smooth.
- Preheat the oven to 175ยฐC.
- Lightly grease a 23 x 33 cm baking dish, or three small baking dishes, with cooking spray or oil.
- Layer the bread and vegetables alternately, starting with a layer of bread on the bottom of the dish.
- Sprinkle a thin layer of shredded cheese between each layer.
- Pour the egg and cream mixture over the bread and let it soak for at least 10 minutes.
- Top with shredded cheese before baking.
- Bake for 35-40 minutes, until the top is golden and the center is set.
- If you’re unsure, gently shake the dish.
- If the center still jiggles, bake for a few more minutes.
- Serve warm.
