Description
This savory strata recipe features layers of challah bread, sautéed vegetables, and melted Gruyère cheese soaked in a seasoned egg and milk mixture. Baked to golden perfection, it makes a comforting and hearty breakfast or brunch dish perfect for feeding a crowd.
Ingredients
Scale
Bread
- 4 cups challah bread, cut into 1-inch cubes
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups fresh spinach, roughly chopped
Cheese
- 1 ½ cups grated Gruyère cheese
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). 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 5-7 minutes. Then add the spinach and cook until wilted, about 1-2 minutes. Remove from heat.
- Layer Ingredients: In the prepared baking dish, layer half of the challah bread cubes evenly. Top with the sautéed vegetable mixture, then sprinkle half of the grated Gruyère cheese. Repeat the layering with the remaining bread cubes, vegetables, and cheese.
- Whisk Eggs and Pour: In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and ground mustard until fully combined. Pour this egg mixture evenly over the layered bread and vegetables, pressing down gently to help the bread absorb the liquid.
- Soak and Bake: Cover the baking dish with foil and let it sit for at least 30 minutes at room temperature to allow the bread to soak up the egg mixture. Then bake covered for 30 minutes. Remove the foil and continue baking for another 25-30 minutes, or until the strata is golden brown and fully set in the center.
- Rest and Serve: Let the strata rest for 5-10 minutes after baking to firm up. Slice and serve warm as a delicious breakfast or brunch option.
Notes
- You can prepare the strata the night before and refrigerate it during the soaking period, then bake in the morning.
- Gruyère cheese can be substituted with Swiss or mozzarella if preferred.
- Add cooked sausage or bacon to make it heartier.
- Make sure to press down the bread well after pouring the egg mixture to ensure even soaking.
- Use day-old or slightly stale bread for best texture that absorbs the custard without becoming mushy.
