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
Scale
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.
