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
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). 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.
