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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 

Justin Chapple
December 2017

Gallery

Credit: John Kernick

Recipe Summary

active:
25 mins
total:
2 hrs 25 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

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