• 8 Slices smoked bacon, diced
  • 2 leeks, white part only, chopped
  • 1 Pound kale, chard, greens, or spinach
  • 1 Cup California raisins
  • 1 Teaspoon coarse salt
  • 1/2 Teaspoon ground black pepper
  • 1/4 Teaspoon grated nutmeg
  • 3 Cups half-and-half
  • 12 large eggs
  • 8 Cups challah bread or brioche, cubed
  • 1/2 Cup grated Parmigiano Reggiano cheese
  • 1 Teaspoon chopped fresh rosemary
  • 11/2 Cups grated Gruyére cheese


Coat a 13 x 9-inch baking dish with cooking spray.  In a large skillet, sauté bacon and leeks until bacon is crisp and leeks are tender, about 15 minutes.  Add garlic, kale, raisins, pepper and nutmeg.  Cook until kale is wilted.  You may need to add the kale in batches.  Combine half-and-half and eggs in a large bowl.  Beat until blended.  Stir in bread cubes, Parmigiano Reggiano cheese, rosemary and 1 cup Gruyére cheese.  Add vegetable mixture and stir well.  Pour egg mixture into baking dish.  Refrigerate 8 hours or overnight.  Preheat oven to 375ºF.  Remove strata from refrigerator and let stand at room temperature 30 minutes.  Top with remaining 1/2 cup Gruyére.  Bake for 45 minutes or until strata is set.

Nutrition Facts Per Serving

Calories 828 (Calories from Fat 44%); Total Fat 41 ( Saturated Fat 21; ); Cholesterol 460; Sodium 1330; Potassium 456; Total Carbohydrate 79; Dietary Fiber 6; Sugars 11; Protein 35; Calcium 565;

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