Facebook Twitter

Sourdough Pumpkin Strata

Sourdough Pumpkin StrataSourdough Pumpkin Strata

Calories 251 (20% from fat)
Fat 1.6 gram
Saturated Fat 0
Trans Fat 0 gram
Chol. 10 mg.
Sodium 568 mg.
Carb. 33 gram
Fiber 4.8 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 21 gram


6 (1 1/4 inch) slices sourdough French bread (about 7.5 oz.)

1 1/2 cups (6 oz.) shredded low fat sharp cheddar cheese, divided

1/2 cup chopped onion, divided

1/2 cup chopped red bell pepper

1 (4.5 oz.) can chopped green chiles, drained and divided

1 2/3 cups fat-free milk

8 large egg whites

3/4 cup Splenda no calorie sweetener
(We used the box that measures cup for cup like sugar.)

1/2 tsp. dried thyme

1/2 tsp. oregano

1/2 tsp. dried rubbed sage

1/4 tsp. coarsely ground black pepper

1 (15 oz.) can pure pumpkin

2 Tbsp. shelled pumpkin seeds (optional)

1. Coat a 2 quart soufflé dish with fat free cooking spray. Then arrange 2 of the 6 French bread slices into a single layer at the bottom of the dish. Sprinkle 1/2 cup of the cheese, 1/3 of the onion, 1/3 of the chiles and 1/3 of the red bell pepper on top. Repeat this with two more layers.

2. Put the next 8 ingredients, milk through pumpkin into a blender. Mix them together until smooth. Pour the mixture over the French bread, thoroughly saturating it all. Cover the soufflé dish with a lid or plastic wrap and refrigerate overnight.

3. Preheat the oven to 350 degrees Fahrenheit. Take the strata out of the refrigerator, remove the cover and spread the pumpkin seeds over the top. Bake uncovered at 350 degrees Fahrenheit for 1 hour. Strata is done when a knife inserted into the center comes out clean. Cool for 5-10 minutes, cut and serve.

Yield: 6 Servings

Sourdough Pumpkin Strata 

  • Print Friendly and PDF
    More Recipes