Cheddar-Kimchi Bread Recipe
This bold and flavorful dish brings together sharp cheddar, spicy kimchi, and crusty bread in a comforting savory bake. Perfect for brunch or a laid-back dinner, this cheddar-kimchi bread recipe features a rich egg custard and crispy, golden top.
Equipment
- 8-inch square baking dish
- Large skillet
- Large mixing bowl
- Whisk
Ingredients
- 1 jar 16 ounces medium-spicy kimchi
- 1 tablespoon vegetable or other neutral oil
- 1 bunch scallions about 8 ounces, sliced thin; dark-green tops set aside
- Fine salt
- 9 large eggs
- 2½ cups whole milk preferred
- 1¼ teaspoons fine salt
- Softened unsalted butter for greasing the baking dish
- 6 cups cubed crusty bread e.g., Pain au Levain, Pain de Campagne, or Everyday French Loaf, cut into 1-inch cubes
- 1 cup shredded sharp cheddar cheese 4 ounces
Instructions
- Prepare the Kimchi: Place the kimchi into a large bowl. Use your hands to squeeze out the liquid over the bowl, reserving the brine. Transfer the drained kimchi to a cutting board and chop it into small pieces.
- Sauté the Vegetables: In a skillet over medium-high heat, warm the oil. Add the chopped kimchi, the white and light-green scallion parts, and a pinch of salt. Stir frequently and cook until the kimchi starts to brown slightly and the scallions are tender, about 5–6 minutes. Remove from heat, stir in the reserved dark-green scallion tops, and set aside.
- Make the Egg Mixture: In a large bowl or measuring cup, whisk the eggs, milk, and salt until well combined. Add about ¼ cup of the reserved kimchi brine and stir it in.
- Assemble the Strata: Grease the baking dish with softened butter. Spread half of the bread cubes in the dish in an even layer. Sprinkle over half the sautéed kimchi mixture and then half the cheese. Repeat with the remaining bread, kimchi, and cheese. Pour the egg mixture evenly over the top.
- Chill Overnight: Cover the dish tightly and refrigerate for at least 8 hours or overnight to allow the bread to fully absorb the custard.
- Bake the Strata: Place a rack in the center of your oven and preheat it to 350°F. Let the dish sit at room temperature while the oven heats.
- Cook Until Set and Golden: Bake uncovered until the top is browned and crisp and the center doesn’t jiggle when you shake the dish—about 40 minutes.
- Cool Briefly Before Serving: Let the dish rest for about 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Notes
- For best results, use a crusty bread that holds its shape and doesn’t disintegrate in the custard.
- The kimchi brine enhances the umami flavor—don’t skip it!
- This recipe can be prepped ahead, making it perfect for holiday brunches or weekend meal plans.
Tried this recipe?Let us know how it was!