The Fresh Loaf

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Sourdough Strada - Using that leftover bread!

CAphyl's picture

Sourdough Strada - Using that leftover bread!

Like many of you, we end up having lots of leftover bread from my bakes.  I always like to have a fresh bread on hand, so that leaves the rumps of many loaves to be thrown out or made into bread crumbs. I ran across a recipe in Cooking Light for a sourdough artichoke and spinach strada, and I was intrigued.  On closer study, I saw that the reviews said it was bland, so I spiced it up a bit.  I actually used a chunk of the gluten-free sourdough I baked, cutting it up into cubes.  This is a very filing recipe, so I suggest using more vegetables and fewer bread cubes.  I think broccoli and sautéed peppers would be good as well.  I added a few ripe tomatoes, but don't advise this as they cause the strada to be more watery.  I added onions, hot pepper and mushrooms along with the artichokes and spinach from the original recipe.  My husband and I enjoyed it with a salad on the side. You can also add more cheese to make it really cheesy. I suggest experimenting with the vegetables and cheeses you like.  For meat eaters, I think cooking a bit of pancetta, draining it on a paper towel and then using the fat to cook the onions and vegetables would be a nice idea as well. I think almost anything would work in this.   Hope it is helpful.  Phyllis

Sourdough Artichoke and Spinach Strada


1 bunch of fresh spinach

One small onion, chopped

1 can or bottle of artichoke hearts, drained (at least nine ounces)

1-2 tablespoons of olive oil

Dried chile flakes (optional: I used a full dried jalapeno pepper from our garden, and it really provided a kick to the dish. May not be suitable for young children!)

8 ounces sourdough bread, cubed (I didn’t need as much, as I used a smaller casserole dish)

4 ounces cheddar, shredded (about 1 cup) (use your favorite cheese and add more to make it more cheesy)

8 ounces fresh mushrooms, sliced (you can use any vegetables you like)

3-6 cloves garlic, minced (depends on how much garlic you like)

Cooking spray

1 ounce Parmesan cheese, grated (about 1/4 cup)

1-3/4 cups 1% low-fat milk (depends on the size of your dish and # of eggs; I used 1 cup)

2 tablespoons Dijon mustard

1/2 teaspoon freshly ground black pepper

Salt to taste

Dash of ground nutmeg

3-4 large eggs (Use 4 eggs if you use a larger baking dish).


1. Preheat oven to 375°.

2. Heat olive oil in large pan.  When hot, add onions and cook at medium high heat for about 4 minutes, until soft.  Add garlic and toss for one minute.  Add mushrooms and cook for several minutes; before they are done, add your fresh spinach and turn continually until it wilts. Remove from heat and let cool a bit. (Try and remove excess moisture from the spinach).

3. Combine slightly cooled spinach mixture with sourdough bread cubes in a large bowl; toss. Add in cheddar cheese and mix thoroughly. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. (I used a smaller, round ceramic dish). Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 40 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

5. Serve with a leafy green salad.



Edo Bread's picture
Edo Bread

True enough it is easy to have extra bread needing a use. This looks like a good one.

CAphyl's picture

Edo Bread:  Just eliminate the hot peppers if you are making it for any kids.  Best,  Phyllis

dabrownman's picture

original; bread by far!  I Say the more cheese, veggies, cream, eggs, bacon sausages, pasta or what ever the better long as there is enough cheese and eggs to cover it up some and soak the bread really well.  Love your recipe but you know Lucy is  a real floozy so she will mess with it some.  When you look up floozy you will see the first definition or synonym will be Lucy.   It's not her fault though - her Mom was a crazy slasher of ill repute....   POOR THING.

CAphyl's picture

dabrownman:  That's exactly what I did, too. This is the kind of recipe that allows you to use all the things you really like--just throw it together and put it in the oven. And we all know that everyone on TFL has plenty of leftover bread.  Tell Lucy to let us know what she comes up with!  Best,  Phyllis

WendySusan's picture

I going to make it for my knitting club sometime!  I always have way too much leftover to make it...eating it wreaks havoc on the girlish (that boat sailed long ago) figure!  LOL

Thanks for posting!

CAphyl's picture

It is really tasty, but heavy going, so I think I would use more vegetables next time to lighten it a bit.  Good luck.  Best, Phyllis

a_warming_trend's picture
a_warming_trend a savory bread pudding! What a great way to use sourdough. I bet you could really move up or down on the richness scale to suit the event or tastes of those involved. 

CAphyl's picture

I believe you can scale it up and down (I did) and add the vegetables, cheeses, and perhaps, meat, that your family/friends really like.   Hope you enjoy it.  Thanks for your comment.  Best,  Phyllis