Last updated on July 13th, 2015
Oh, baby. I made this gluten-free strata the other day, and it was so decadent and delicious that I nearly passed out from pleasure. It’s a fragrant custard of blueberries and bread, nestled between two layers of crisp, cinnamon-scented streusel. Need a make-ahead casserole for Sunday brunch? This strata is for you.
Note: If you are not on a gluten-free diet (I eat wheat, but the Silver Fox does not), go ahead and tear up a crusty sourdough boule or a French baguette for the bread component. A 16-ounce loaf will do. For the streusel, use regular old-fashioned rolled oats instead of the gluten-free kind.
For gluten-free bread, I recommend the tapioca loaf pictured above. Its texture, or “crumb” is dense enough to absorb all the lovely custard in the baking dish.
Let’s make this blueberry bliss!
To make the streusel, toss 2 cups of oats into a medium bowl.
Then add 1 cup of dark, packed brown sugar…
1 teaspoon cinnamon…
1/4 teaspoon nutmeg…
A pinch of salt….
And 1 stick (4 ounces or 113 grams) cold, diced, unsalted butter.
Then fish-out your pastry-blending gadget, and use it to cut the butter into the dry ingredients. (To save time and effort, you can pulse these ingredients in a food processor.)
When you are finished, the streusel should resemble coarse crumbs.
Next, scatter half the streusel into a generously-buttered 9×13 baking dish.
And by the way, I hope you have an attractive 9×13 baking dish. Mine, made of clear glass, is rather utilitarian-looking.
But as Donald Rumsfeld never said, “You go to bake with the equipment you have, not the equipment you want.”
Tough bunnies, Donald. I want the bayberry-blue baking dish you see pictured above. And after I finish writing this recipe, I intend to order it.
Now violently rip up a 16-ounce loaf of tapioca bread, and toss the pieces into the pan.
Top the bread with 1 whole pint of fresh blueberries.
Then crack 8 large eggs into a big blue bowl…
And beat them to smithereens with a wire whisk.
Then whisk in 2 1/2 cups heavy cream, half-and-half, or plain whole milk…
1 cup sugar…
And exactly 1 tablespoon pure vanilla extract.
Tip the creamy-dreamy custard over the bread and berries, and then cover the dish with plastic wrap, and pop it in the fridge for several hours or over night.
Store the remaining streusel in the fridge. You won’t need it until you are ready to bake.
And when you are ready to bake, preheat the oven to 350°F.
Sprinkle the remaining streusel over the strata, and bake until the custard puffs and the streusel turns golden. The dish is done when a knife inserted in the center of the casserole comes out fairly (not completely) clean — 45 minutes to 1 hour. In my low-end gas oven, the dish baked to moist and marvelous perfection in 50 minutes.
True Confession: I ate half of this strata all by myself. And then, to preserve what little dignity I had left, I wrapped up the other half and foisted it onto Brenda Johnson, my taste-tester. Hopefully, Brenda’s willpower is stronger than mine.
Here’s a copy-and-paste version of the above:
Blueberry Streusel Strata (GF)
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 8 servings
For the streusel:
2 cups gluten-free oats*
1 cup dark brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
A pinch of salt
1 stick cold unsalted butter, dicedFor the filling:
1 16-ounce loaf tapioca bread, roughly torn*
1 pint fresh blueberries
8 large eggs
2 1/2 cups half and half OR 2 cups half and half plus 1/2 cup whole milk
1 cup sugar
1 tablespoon pure vanilla extract*If you are not concerned about gluten, you can substitute regular “old-fashioned” oats for the gluten-free oats, and a crusty sourdough boule or French baguette for the tapioca bread
The streusel — Put the oats, brown sugar, cinnamon, nutmeg, salt, and diced butter in a medium bowl. Cut the butter into the dry ingredients with a pastry-blender until the mixture resembles coarse crumbs. (To save time, you can pulse the ingredients in a food processor.) Scatter half the streusel in the bottom of a greased 9×13 baking dish. Put the remaining streusel in a plastic bag, and refrigerate until baking-time.
The filling — Put the torn bread in the streusel-lined baking dish, and top with the blueberries. Crack the eggs into a large bowl, and beat them well with a wire whisk. Then whisk in the half-and-half, sugar, and vanilla. Pour this custard over the berries and bread.
Chilling the strata — Cover the baking dish with plastic wrap. Chill in the fridge for several hours or over night.
Baking the strata — Center the oven rack, and preheat the oven to 350°F. Sprinkle the remaining streusel over the strata. Bake in the preheated oven until puffed and golden, or when a knife inserted in the center comes out almost (not completely) clean — 45 minutes to 1 hour.
Serve hot or warm. Delicious with mimosas for brunch.
Think you’ll give this recipe a go? You can let me know by leaving a comment.
And while you’re thinking of something to say, be sure to sign up for my email updates!
More breakfast fun:
Cottage Cheese Pancakes (low carb!)
Sunday Brunch: Creamy Gratin of Hard-Cooked Eggs
Organic Cinnamon-Maple Granola
Delores says
Another winner–!!! Thanks Kevin
Catharine R. says
Oh, thank you, thank you, thank you for this! I have a gluten intolerant guest staying with me this weekend. We’ll make this “delicious decadence!”
Kevin Lee Jacobs says
Delores – Why, thank you!
Catharine R. – Talk about impeccable timing. Enjoy!
Maria says
Kevin, you sure know how to tempt us! And I want the bayberry blue baking dish, too. Did you order it? From where?
Kevin Lee Jacobs says
Hi Maria – I did indeed order the blue baking dish, and even paid a little extra for Saturday (tomorrow) delivery! If you’d like to order the same, just click the highlighted text beneath the picture.
Elizabeth says
I will definitely make this, with my own eggs and blueberries that we grew. Life is sweet!
Mary in Iowa says
Mmmmmm. That looks stupendous. My blueberries are at the pinky lavender stage, but soon, very soon. In another month, if the chipmunks don’t sample them all first, the peaches will be ripe, and I think this would be fabulous with peaches. The streusel looks so good I could eat it all by itself. That brown sugar is the darkest I’ve ever seen. If ever you run out of brown sugar, you can use 2 T. molasses added to one cup of white sugar for the same general results. I actually like it better in some things. Happy weekend!
Brenda Johnson says
My will power faded as the day wore on I must admit!!! (I did save some to share with my hungry hubby- who also LOVED this!!!) How could one not be tempted by this heavenly dish????? The toasty, crunchy, sweet oats – the rich, velvety custard (which the bread becomes one with!) and those big juicy blueberries!!!! Oh YUM!!!!! Perfect not only for a brunch dish… but a great “snack” (afternoon tea offering even!) or elegant dessert!!!! Sure to be loved by any you serve it to!!!! Thanks for sharing Kevin!!!!
myrtle miller says
Well I’m probably diabetic and will be finding out for sure after I do a fasting blood sugar level. My cholesterol is also way too high so this is day three for me of no sugar. What really helped me is lack of feeling in my left arm the other day. Probably was just a pinched nerve but when cholesterol levels are in the three hundreds it helps a person pay attention more. Yesterday I snacked on fresh strawberries. Strawberry filling and cool whip sit in my fridge. Your blueberry strata looks lovely.
Nancy says
Do any changes need to be made if we substitute something like…rhubarb or peaches? I do not have blueberries but I have plenty of the other two in my freezer! TIA
Kevin Lee Jacobs says
Hi Brenda – Thanks for taste-testing this strata!
Hi Nancy – I should think this recipe would work as-is for frozen peaches or rhubarb.
Kat says
We are leaving for a camping vacation with a lot of friends next week and this will be a great first morning treat for everyone. And the best part is I can eat it too! Love your gluten free recipes. Thank you!
Arden Rembert Brink says
I’ve always loved making stratas since it’s so nice to get the “work” out of the way the night before and only have to throw it in the oven the next morning. Never thought to add the streusel layers — brilliant addition!
And great that you gave this as a GF option, too! Thanks, as always, for such yummy recipes.
ingmarie peck says
Looks awesome, got to try this.
Donna Bajek says
I adore your sense of humor! Can’t wait to try this.
Nancy Morales-Benitez says
Definitely going to give this a try.
Joy Brinduse says
Hi Kevin,
This looks so yummy. Do you think it would work with a milk substitute? I usually use almond milk, as I’m lactose intolerant.
By the way, how about a dairy free recipe one of these days? I keep hoping you will post one, but haven’t seen one yet. Maybe I’ve missed one you posted? Thanks!
Peg says
Can’t wait to try it. When opening your website I immediately go to your recipes for I know there is going to be something special.
Thanks a brunch!☺️
Lulu says
Kevin, This is definitely a yes, any issues with cutting the recipe in half?
Abigail says
Oh Kevin,
You had me at dark brown sugar plus I love custard desserts. It is making my mouth water to look at your photos and I will make this as soon as it cools down outside Boston (no oven allowed over 90 degrees in my kitchen). The Farmers’ Market is tomorrow so blueberry strata here I come!
Wendy Stewart says
When I saw how gorgeous the streusel is and that it’s gluten free, I almost cried. I thought my delicious dessert days were over because I can’t have gluten anymore, but you made my day! Thanks, Kevin.
Mary W says
I love oat streusel and blueberries and strata. How can this be wrong. But most importantly, my sister-in-law can’t eat one speck of gluten without getting sick, so this will be a great treat for her when she visits. Win, win dessert for us both – or breakfast or brunch – oh, heck, maybe supper.
Nora says
Euh……did the Silver Fox get any?
Kevin Lee Jacobs says
Hi Lulu – Yes, you can cut the recipe in half. Use an 8×8 baking dish, but be very generous with the blueberries — a pint is not too much even for the halved version.
Ilene says
Sisters coming over Saturday morning….I’ll be getting this ready Friday evening…Thanks Kevin for another great recipe….lookin for the book!!
Lainey says
Aargh – the same pan is almost $90 delivered to Canada. Guess I’ll be using my old one for awhile yet.
Jenny says
Had a quart of fresh raspberries picked by a neighbor, so we used those to make this delightful dish! Made it GF for my daughter, and everyone LOVED it. Thanks for the recipe!
Addie B in Florida says
This looks wonderful and I love that it’s gluten-free; hope I can find the tapioca bread in Ocala, FL.
BTW I thought all old-fashioned oats are gluten-free – no?
Also, I made your cheese straws for the first time and they were a big hit, even though I forgot the 30-minute fridge time
Thanks, Kevin!
Eliza J says
That looks amazing! Can’t wait to try it.
Kevin Lee Jacobs says
Hi Jenny – Raspberries, yum. So glad this strata worked out for you!
Ardelle says
Just picked up 5 pounds of organic blueberries – this will be perfect! What a great recipe – it is on my counter waiting for tomorrow morning.
My grandmother had a wonderful recipe called “Blueberry Boy Bait” I keep thinking that this is what the young girls made to impress the young man ‘coming courting’ Anyone else heard of this recipe? Essentially it is a cake style coffee cake and my family makes it often for brunches and overnight guests – is also nice for afternoon tea.
Picking blueberries in Northern Wisconsin in the past has always been a serious competition with the hungry black bears – it was necessary to pay close attention to the ‘bear odor’ when they were approaching – you quietly stood up and walked away.
Diane Kratz says
I made two blueberry buckles, blueberry pies and blueberry crisps this week all before my stove got destroyed by my daughter in a kitchen fire (no one, other than the stove, was injured). I intend to make this as soon as I get it replaced. Gives me something to look forward too! Thanks for the recipe!
lin says
My son-in-law loves blueberry confections, I think you just earned me an extra large box of chocolates for Christmas!
Ros says
In the fridge right now…can’t wait till morning! Trying this with the peaches suggested above after Tuesday’s Farmers Market, and also a dairy free one for my daughter. Yummmm! Thank you for this luscious recipe!
Carolyn Contois says
Amazing with sourdough… but then,again, your recipes are always amazing… I’ve learned that substitutions and variations don’t phase the deliciousness of many of your recipes, one bit!
Plain Jane says
Hi Kevin:
How are your Roses doing….Mine are fairing O.K. with the Terrible Heat wave we had about a week ago…115 !!! Your Strata looks like a Yummy Delight Again!!!!
O; Who won your Kitchen Aid Mixer ??? What a wonderful gift… I have had mine since 1963 and still works great…
Happy Trails, Plain Jane
Lori Mancini says
I saw some beautiful blueberries in the store yesterday and I had to buy them. I had no idea what I was going to do with them but I knew just where to look for an idea. I will have to make another trip to the store before I make it though because I only have 6 eggs :(.
vivian says
Can’t wait to try this. May use some of the 11 1/2 lbs of cherries that I picked and pitted recently.
Thanks for another soon to be ‘go to’ recipe. Vivian
Ronnie says
OMG! Thanks to all your delicious recipes I have to add another mile to my daily walk…BUT TOTALLY worth it!
Can’t wait to try this one!
Ronnie ☺
Ann Honer says
Just made your ‘blueberry bars’; they are delicious.
joyce says
I made this today and it is truly wonderful. I plan on using it for a dessert by adding whipped cream and ice cream. Great for a large crowd. Thanks for another over the moon hit!
Mary Dee says
There is a name for people like you and it is a blue person, lol. They used to come in our fabric shop and stay in the blue section for a long time. They could not be persuaded to look at any other color. Don’t tell anyone, I am one too! I will definitely try this “blueberry” recipe. Thanks so much.
Kevin Lee Jacobs says
Hi Mary Dee – Yes, I am definitely a blue person! Nice to “meet” you!
Ali says
I dared to put mine in a red Le Creuset baking dish which provided lovely contrasting colors. Although it did not measure 9X13, my book club and family LOVED the results. I adjusted it by using what we had in the house: whole wheat bread and 2% milk with a dollop of 1/2 and 1/2. After about 1 hour and 10 minutes in the oven, the intoxicating smells were too much for my spouse and I had to race out of there with it in hand so I’d have some for my book club.
Jersey Shore Amy says
Merry Christmas, Kevin! I baked this for our Christmas breakfast (cut recipe in half) and it was fantastic! So easy to prepare too. Since 2020 calls for a change-up in routines, I came here looking for a new bake-ahead for us. Will make for church coffee hour when we are able to reconvene in person for fellowship. 🙂