If you are craving a comforting, flavorful, and utterly satisfying breakfast or brunch dish, then the Vegetable and Gruyère Challah Strata Recipe is your new best friend. This beautifully layered casserole combines the soft, slightly sweet texture of challah bread with the rich, nutty flavor of Gruyère cheese, all brightened by a colorful medley of sautéed vegetables. Every bite offers a perfect balance of creaminess and freshness, making it an irresistible centerpiece for any gathering or cozy morning at home.
Ingredients You’ll Need
This Vegetable and Gruyère Challah Strata Recipe calls for simple ingredients that each play a crucial role in building layers of taste and texture. From the fluffy challah cubes soaking up the egg mixture to the vibrant vegetables adding sweetness and color, these essentials come together seamlessly.
- 4 cups challah bread, cut into 1-inch cubes: The soft, slightly sweet bread forms the hearty base and soaks up all the custardy goodness.
- 1 tablespoon olive oil: Perfect for gently sautéing the vegetables to bring out their natural sweetness.
- 1 medium onion, chopped: Adds a savory depth that complements the richness of the cheese.
- 1 medium red bell pepper, chopped: Brings beautiful color and subtle sweetness to brighten the dish.
- 2 cups fresh spinach, roughly chopped: Adds freshness, a pop of green, and a nutritious touch.
- 1 ½ cups grated Gruyère cheese: The star that melts into creamy pockets of nuttiness throughout the strata.
- 6 large eggs: Create the custard that binds all ingredients into a luscious, hearty casserole.
- 2 cups milk: Lightens the custard while ensuring a smooth, tender texture.
- ½ teaspoon salt: Enhances all the flavors without overpowering them.
- ¼ teaspoon black pepper: Adds a gentle kick of warmth.
- ¼ teaspoon ground mustard: Offers a subtle tangy note that deepens the overall flavor profile.
How to Make Vegetable and Gruyère Challah Strata Recipe
Step 1: Preheat and Prep
Start by preheating your oven to a cozy 350°F (180°C) and greasing a 9×13 inch baking dish. This ensures your strata will bake evenly without sticking, ready to showcase those beautiful layers.
Step 2: Sauté Vegetables
Warm the olive oil over medium heat in a skillet. Toss in the chopped onion and red bell pepper, cooking gently until they soften and release their natural sweetness. Then stir in the fresh spinach and cook just until it wilts, preserving its vibrant color and fresh flavor that will balance the richness of the cheese.
Step 3: Layer Ingredients
In your prepared baking dish, carefully layer half the challah bread cubes first, which act as the soft foundation. Spread the sautéed vegetable mixture evenly over the bread, followed by a generous sprinkle of the grated Gruyère cheese. Repeat these layers to build that dreamy, flavorful strata structure.
Step 4: Whisk Eggs and Pour
In a separate bowl, whisk together the eggs, milk, salt, black pepper, and ground mustard until the mixture is smooth and slightly frothy. Pour this custard gently over the layered bread and veggies, making sure every bit of the challah gets soaked. Press down lightly with a spatula to help the bread absorb all that creamy goodness.
Step 5: Soak and Bake
Cover your strata with foil and let it soak for at least 30 minutes. This step is magical because it allows the bread to fully absorb the custard, creating that melt-in-your-mouth texture. Once soaked, bake covered for 30 minutes. Then remove the foil and bake uncovered for an additional 25-30 minutes until the top is beautifully golden and the custard feels set to the touch.
Step 6: Rest and Serve
After baking, allow your strata to rest for 5-10 minutes. This little pause helps everything settle perfectly, making it easier to slice and giving those flavors time to mingle. Then dive in and enjoy every comforting bite!
How to Serve Vegetable and Gruyère Challah Strata Recipe
Garnishes
To elevate your Vegetable and Gruyère Challah Strata Recipe, try sprinkling freshly chopped chives or parsley on top just before serving. A dollop of crème fraîche or a light drizzle of spicy hot sauce can also add a delightful kick and creamy contrast that makes each forkful even more enjoyable.
Side Dishes
This strata shines brightest when paired with simple, fresh sides like a crisp green salad dressed with lemon vinaigrette or roasted cherry tomatoes. These fresh sides provide a lively contrast to the rich, cheesy custard and make your meal feel balanced and complete.
Creative Ways to Present
If you want to impress your guests, try serving individual portions of this Vegetable and Gruyère Challah Strata Recipe in cute ramekins or baking it in a muffin tin for bite-sized delights. These options are perfect for brunch buffets or casual gatherings where everyone can grab their own perfectly portioned piece.
Make Ahead and Storage
Storing Leftovers
Leftover strata is just as good the next day! Store any leftovers in an airtight container in the refrigerator, where it will keep for up to 3 days. This way, you’ll have a ready-made, delicious meal on hand for quick breakfasts or lunches.
Freezing
To freeze, wrap your cooled Vegetable and Gruyère Challah Strata Recipe tightly in plastic wrap and then in foil or a freezer-safe container. It freezes beautifully for up to 2 months. Just remember to thaw it overnight in the refrigerator before reheating.
Reheating
Reheat your strata in a 350°F oven for about 15-20 minutes until warmed through. For quicker reheating, microwave individual slices on medium power for 1-2 minutes, though the oven will better preserve its crispy top and creamy texture.
FAQs
Can I use a different type of bread?
Absolutely! While challah adds a lovely sweetness and texture, brioche or a crusty white bread can work well too. Just make sure the bread isn’t too dense so it soaks up the custard nicely.
Can this recipe be made dairy-free or vegan?
To make it dairy-free, substitute the Gruyère with a plant-based cheese and use a non-dairy milk like almond or oat milk. For a vegan version, replace the eggs with a mixture of silken tofu or chickpea flour batter to mimic the custard texture.
Can I add other vegetables?
Definitely! Mushrooms, zucchini, or asparagus are great additions that complement the flavors nicely. Just be sure to sauté them first to reduce moisture and enhance their taste.
Is it possible to prepare this the night before?
Yes, prepping your strata the night before is a smart idea! Assemble all layers, cover, and refrigerate overnight. Let it sit at room temperature for 30 minutes before baking for best results.
What can I serve with this strata for a full brunch menu?
Pair it with fresh fruit salad, smoked salmon, or crispy bacon to round out a memorable brunch spread. A light mimosa or freshly brewed coffee complements this strata perfectly too!
Final Thoughts
Making the Vegetable and Gruyère Challah Strata Recipe is like wrapping yourself in a warm, delicious hug that’s perfect any time of day. It’s easy, adaptable, and packed with flavors and textures that will quickly make it a favorite in your recipe rotation. I can’t wait for you to try it and feel that cozy satisfaction with every bite!
Print
Vegetable and Gruyère Challah Strata Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This savory strata recipe is a delicious layered breakfast casserole featuring challah bread, sautéed vegetables, Gruyère cheese, and a flavorful egg custard. Perfect for brunch or a hearty breakfast, it combines soft, custardy bread with melted cheese and tender vegetables baked to golden perfection.
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). Lightly 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, cooking until they soften. Then add the spinach and cook just until wilted, stirring occasionally.
- Layer Ingredients: In the prepared baking dish, arrange half of the challah bread cubes as the base layer. Spread the sautéed vegetable mixture evenly over the bread, then sprinkle half of the grated Gruyère cheese on top. Repeat the layers with the remaining bread, vegetables, and cheese.
- Whisk Eggs and Pour: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and ground mustard until well blended. Pour this egg mixture evenly over the layered ingredients in the dish. Gently press down to help the bread soak up the custard mixture.
- Soak and Bake: Cover the baking dish tightly with foil and let it sit for at least 30 minutes, allowing the bread to absorb the egg custard. Place the covered dish in the oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 25-30 minutes or until the strata is golden brown and fully set in the center.
- Rest and Serve: Remove the strata from the oven and let it rest for 5-10 minutes before slicing and serving. This resting time helps the strata firm up for easier portioning.
Notes
- Letting the strata soak for 30 minutes or more ensures the bread absorbs the egg mixture for a custardy texture.
- Gruyère cheese can be substituted with Swiss or fontina for a similar taste.
- You can prepare the strata the night before, cover it, and refrigerate before baking the next day.
- Add cooked bacon or sausage for a non-vegetarian version.
- Use day-old challah or brioche bread to help absorb the custard better without becoming too soggy.
