Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread
1
bag (11.8 oz) Tuscan seasoned broccoli
3
cups coarsely chopped fresh kale
8
eggs
3
cups milk
3/4
cup plus 2 tablespoons crumbled goat cheese (3.5 oz)
1/3
cup basil pesto
Preparation
Heat oven to 350°F. Bake loaf as directed on can; cool 10 minutes. Spray 13x9-inch pan or 13x9-inch (3-quart) ceramic baking dish with cooking spray.
Meanwhile, microwave frozen broccoli on High 1 to 3 minutes or until partially thawed. Chop into small bite-size pieces. In 12-inch nonstick skillet, cook broccoli and kale over medium-high heat 3 to 5 minutes, stirring occasionally, until kale is tender. Spread evenly in pan.
In large bowl, mix eggs, milk, 3/4 cup of the goat cheese, 1 teaspoon salt and 1/2 teaspoon pepper until well blended. Cut off and reserve 1/3 of the French loaf. Cut remaining loaf into 3/4-inch cubes. Sprinkle bread cubes over broccoli mixture. Pour egg mixture over bread, pressing bread into egg mixture.
Bake uncovered 30 minutes. Cover with foil; bake 8 to 15 minutes longer or until knife inserted in center comes out clean. Remove from oven. Set oven control to Broil.
Meanwhile, tear reserved French loaf into chunks; place in food processor. Cover; process with on-and-off pulses until consistency of coarse bread crumbs. In medium bowl, mix bread crumbs and pesto. Sprinkle mixture evenly over strata.
Broil 4 to 6 inches from heat 1 to 2 minutes or until golden brown. Sprinkle with remaining 2 tablespoons goat cheese. Cool 10 minutes.
