This savory breakfast bread pudding has been a Christmas crowd breakfast staple at our founder’s house for years. Dressed up with Foraged & Found’s Salsa -- whichever flavor you prefer -- it’s elevated to the next level! We used Foraged & Found’s Salsa Roja to keep the spicy level tolerable for a crowd, but it’s fantastic with any flavor! 

Ingredients

Serves 6 - 8

Prep Time: 12 Hours

Cook Time: 1 Hour

1 Jar Foraged & Found Salsa -- flavor of choice

9 Slices of bread, buttered on both sides and cut into cubes

8 oz. cheese of choice, shredded (recommend Pepperjack)

11 oz. Mexican-style chorizo

1 can black beans, drained

1 large red bell pepper, diced

½ large red onion, diced

1 c. corn kernels, fresh or thawed from frozen

1 large jalapeno, minced

9 eggs

1 c. whole milk or cream

1 Tbsp hot sauce (recommend Tapatio)

Butter for greasing

Method

Cook the chorizo according to package directions, or dice if using prepared/cooked chorizo sausages. Whisk together the eggs, cream/milk, and hot sauce and set aside. 

Grease a 9x13 baking dish with butter. Layer half of the bread cubes, half the chorizo, half of the chopped bell pepper, onion, corn, jalapenos, and half of the cheese into the dish. Top with half a jar of your favorite Foraged & Found Salsa. Repeat the layers, finishing with cheese and salsa.  

Pour the egg and cream mixture over the layered casserole, cover tightly with plastic wrap, and place in the fridge overnight to soak. 

In the morning, remove the strata from the fridge. 

Preheat the oven to 375. 

Bake the strata for 45 minutes - 1 hour or until cheese is golden and the middle is set.