Rye and Crème Fraîche Strata with Smoked Salmon

In this playful riff on a bagel with cream cheese and lox, Food & Wine’s Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It’s warm, comforting and a guaranteed crowd-pleaser.

Calories

274

Carbohydrates

31g

Protein

7g

Potassium

216mg

Fiber

5g

Sugar

4g

Ingredients

8 ounces crème fraîche
6 large eggs, at room temperature
2 1/2 cups half-and-half
2 teaspoons kosher salt
1 teaspoon pepper
1 pound rustic rye bread with crust, cut into 1-inch pieces
4 scallions, thinly sliced
1/4 cup drained capers, plus more for garnish
Thinly sliced smoked salmon and sliced red onion, for serving

Direction

In a large bowl, whisk the crème fraîche with the eggs, half-and-half, salt and pepper. Add the bread, scallions and the 1/4 cup of capers and mix well. Scrape into a 9-by-13-inch baking dish, cover with plastic wrap and let soak for 1 hour.
Preheat the oven to 375°. Bake the strata for 45 to 50 minutes, until puffed and the top is golden. Let stand for 10 minutes. Scatter some salmon on top and garnish with red onion and capers. Serve, passing more salmon at the table.