Recipes Breakfast + Brunch Rye and Crème Fraîche Strata with Smoked Salmon 5.0 (3) 3 Reviews In this playful riff on a bagel with cream cheese and lox, Food & Wine’s Justin Chapple makes a custardy rye bread pudding with capers, then tops it with smoked salmon and red onion. It’s warm, comforting and a guaranteed crowd-pleaser. Slideshow: More Rye Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Active Time: 25 mins Total Time: 2 hrs 25 mins Yield: 6 to 8 Ingredients 8 ounces crème fraîche 6 large eggs, at room temperature 2 1/2 cups half-and-half 2 teaspoons kosher salt 1 teaspoon pepper 1 pound rustic rye bread with crust, cut into 1-inch pieces 4 scallions, thinly sliced 1/4 cup drained capers, plus more for garnish Thinly sliced smoked salmon and sliced red onion, for serving Directions In a large bowl, whisk the crème fraîche with the eggs, half-and-half, salt and pepper. Add the bread, scallions and the 1/4 cup of capers and mix well. Scrape into a 9-by-13-inch baking dish, cover with plastic wrap and let soak for 1 hour. Preheat the oven to 375°. Bake the strata for 45 to 50 minutes, until puffed and the top is golden. Let stand for 10 minutes. Scatter some salmon on top and garnish with red onion and capers. Serve, passing more salmon at the table. Make Ahead The unbaked strata can be covered and refrigerated overnight. Bring to room temperature before baking. Rate it Print