If you are searching for a comforting, flavorful brunch or a hearty dinner option, look no further than this Vegetable and Gruyère Challah Strata Recipe. This dish brings together the soft, slightly sweet texture of challah bread and the creamy, nutty goodness of Gruyère cheese, all mingled with tender sautéed vegetables. It’s like a savory bread pudding that’s both satisfying and elegant, perfect for sharing with family or friends on any leisurely weekend morning or cozy evening.
Ingredients You’ll Need
The beauty of the Vegetable and Gruyère Challah Strata Recipe lies in its simplicity and the way each ingredient works harmoniously. These essentials contribute to textures and flavors that are fresh, cheesy, and comforting, making sure every bite is a delight.
- 4 cups challah bread, cut into 1-inch cubes: Use slightly stale bread if possible to absorb the egg mixture better without becoming soggy.
- 1 tablespoon olive oil: Adds a gentle richness and helps soften the vegetables nicely.
- 1 medium onion, chopped: Brings a subtle sweetness and depth of flavor when sautéed.
- 1 medium red bell pepper, chopped: Offers a burst of color and a mild, fresh crunch.
- 2 cups fresh spinach, roughly chopped: Adds earthiness and vibrant green color while packing in nutrition.
- 1 ½ cups grated Gruyère cheese: This cheese melts beautifully, adding a nutty, creamy character central to the dish.
- 6 large eggs: The binding agent that gives the strata its luscious custardy texture.
- 2 cups milk: Moistens the bread and balances the richness of the cheese and eggs.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Adds a gentle warmth for a subtle kick.
- ¼ teaspoon ground mustard: A secret little twist that deepens the savory profile.
How to Make Vegetable and Gruyère Challah Strata Recipe
Step 1: Preheat and Prep
Begin by warming your oven to 350°F (180°C) and greasing a 9×13 inch baking dish. Prepping the dish ahead ensures the strata won’t stick and helps with that golden crust we all love.
Step 2: Sauté Vegetables
Heat the olive oil in a skillet over medium heat, then toss in the chopped onion and red bell pepper. Cook them gently until they become tender and release their lovely aromas. Next, stir in the spinach until it wilts down—this makes it easier to layer and blends flavors beautifully.
Step 3: Layer Ingredients
Now, it’s time to build flavor and texture by layering half of your challah bread cubes in the baking dish. Spread the sautéed vegetable mixture evenly over the bread, then sprinkle half of the grated Gruyère cheese on top. Repeat these layers for a delightful interplay of bread, vegetables, and cheese.
Step 4: Whisk Eggs and Pour
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and ground mustard until silky smooth. Pour this custardy mixture slowly over the layered ingredients, ensuring every piece of bread is soaked. Press down gently with a spatula so that the bread absorbs all the delicious liquid, setting you up for a perfect strata.
Step 5: Soak and Bake
Cover the baking dish with foil and let the strata soak for at least 30 minutes. This step is crucial—it allows the bread to fully absorb the egg mixture for a creamy, custardy texture. After soaking, bake it covered for 30 minutes. Then, remove the foil and bake uncovered for an additional 25 to 30 minutes until the strata is a beautiful golden brown and set firmly.
Step 6: Rest and Serve
Once out of the oven, let your strata rest for 5 to 10 minutes. This resting time helps it set further, making it easier to slice and allowing flavors to blend even more. Your Vegetable and Gruyère Challah Strata Recipe is now ready to impress!
How to Serve Vegetable and Gruyère Challah Strata Recipe
Garnishes
Fresh herbs such as chopped chives, parsley, or a sprinkle of microgreens add a delightful pop of color and freshness that’s just perfect with this rich dish. A light drizzle of crème fraîche or sour cream can also elevate the creaminess and add a subtle tang.
Side Dishes
This strata pairs wonderfully with crisp green salads dressed in citrus vinaigrettes or a simple arugula salad with shaved Parmesan. Light, fresh sides keep the meal balanced and vibrant alongside the hearty strata.
Creative Ways to Present
Serve the strata in individual ramekins for a stylish brunch presentation or use colorful serving platters surrounded by fresh vegetable crudités. For a party, cut it into bite-sized squares and offer toothpicks for easy sharing—the layered flavors will have everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the strata tightly with plastic wrap or transfer to an airtight container and store it in the refrigerator for up to 3 days. The flavors actually mellow and deepen, making leftovers a delicious option.
Freezing
You can freeze the assembled strata before baking by covering it well with foil and plastic wrap. Freeze for up to 1 month, then thaw overnight in the refrigerator before following the baking instructions. This makes it brilliant for prepping ahead of time.
Reheating
Reheat leftovers in a 350°F (180°C) oven for 15 to 20 minutes until warmed through and the top regains some crispness. This gentle reheating keeps the texture intact without drying it out.
FAQs
Can I use other types of cheese instead of Gruyère?
Absolutely! While Gruyère is traditional for its nutty, creamy melt, you can substitute with Swiss, fontina, or even a sharp cheddar depending on your taste preference.
Is it okay to use different bread instead of challah?
You can, but challah’s texture and slight sweetness give this strata its unique character. Brioche or a sturdy French bread could work well too, just avoid very dense or heavily seeded breads.
Can I add other vegetables to this dish?
Definitely! Feel free to include mushrooms, zucchini, or roasted tomatoes. Just sauté them well beforehand so they don’t add unwanted moisture to the strata.
How long should I let the strata soak?
At least 30 minutes is ideal for the bread to absorb the egg mixture thoroughly, but you can soak it longer or even overnight in the fridge for convenience.
Is this recipe suitable for serving a crowd?
Yes! This Vegetable and Gruyère Challah Strata Recipe scales up beautifully and is perfect for brunches, potlucks, and holiday gatherings thanks to its impressive yet approachable nature.
Final Thoughts
This Vegetable and Gruyère Challah Strata Recipe is one of those dishes that feels like a warm hug on a plate. It’s rich in flavor, wonderfully textured, and surprisingly easy to pull together. Whether you’re feeding family or hosting friends, this recipe offers that comforting familiarity with a gourmet twist that will make your table shine. Give it a try and discover your new favorite go-to meal!
Print
Vegetable and Gruyère Challah Strata Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory strata recipe is a delicious and comforting layered breakfast casserole featuring cubes of challah bread, sautéed vegetables, Gruyère cheese, and a rich egg custard. Perfect for brunch or a make-ahead meal, it bakes to a golden brown and offers a delightful combination of textures and flavors.
Ingredients
Bread and Cheese
- 4 cups challah bread, cut into 1-inch cubes
- 1 ½ cups grated Gruyère cheese
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups fresh spinach, roughly chopped
Egg Mixture
- 6 large eggs
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard
Instructions
- Preheat and Prep: Preheat your oven to 350°F (180°C) and grease a 9×13 inch baking dish to prevent sticking.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes. Then add the chopped spinach and cook until wilted, about 2 more minutes. Remove from heat.
- Layer Ingredients: In the prepared baking dish, spread half of the challah bread cubes evenly. Top with the sautéed vegetable mixture, then sprinkle with half the grated Gruyère cheese. Repeat the layers with the remaining bread cubes, vegetables, and cheese.
- Whisk Eggs and Pour: In a large bowl, whisk together the eggs, milk, salt, black pepper, and ground mustard until well combined. Pour this custard mixture evenly over the layered ingredients in the baking dish. Press down gently on the layers to help the bread soak up the liquid.
- Soak and Bake: Cover the baking dish with foil and let it sit for at least 30 minutes so the bread absorbs the egg mixture fully. Then bake covered for 30 minutes. Remove the foil and continue baking for an additional 25-30 minutes until the strata is golden brown and set in the center.
- Rest and Serve: Allow the strata to rest for 5-10 minutes after baking to make slicing easier. Serve warm and enjoy your flavorful strata.
Notes
- For best results, use day-old challah bread which absorbs the egg mixture better.
- You can substitute the Gruyère cheese with Swiss or cheddar cheese if desired.
- Feel free to add other vegetables like mushrooms or zucchini for variation.
- The strata can be made the night before; refrigerate after soaking and bake the next morning.
- Letting the dish rest before serving helps the layers set nicely for clean slices.
