This savory Strata Recipe requires just a handful of simple ingredients, making it a fabulous choice for a holiday feast or leisurely brunch.
I’ve never met a strata I didn’t like. For those unfamiliar with this dish, I like to describe it as a cross between a thick, crusty focaccia and the best quiche you’ve ever tasted. The strata sits somewhere between these two, with an ever so slightly custardy texture and a delightful chew. It’s a perfect canvas for your favorite aromatics, vegetables, and herbs, making it a top-tier brunch choice. It also happens to hold up beautifully in the fridge.
The term strata derives from the Latin word for “layers,” which refers to how the dish itself is assembled—typically with layers of bread, eggs, cheese, and other fillings. For years, I assumed strata was an Italian dish, but after doing a little research, I discovered I was mistaken. The origins of strata are actually American. One of the earliest known recipes for strata appeared in the 1902 book Handbook of Household Science by Juniata L. Shepperd. Fast forward to 1984, a recipe for breakfast strata was printed in the Silver Palate Good Times Cookbook, leading to a new increase in popularity. Strata is now a holiday favorite and this recipe is especially perfect for this time of year. If you’re a fan of quiche or frittatas, this strata recipe is for you.
Is Strata Healthy?
This strata contains a generous helping of vegetables, but also a fair amount of fat and carbs. Feel free to use any type of bread you prefer, including low-carb or gluten-free options. The milk, eggs, and cheese contribute a good deal of protein, but for a lighter option, you can substitute low-fat or fat-free cheese, and the results will still be delicious. You can also easily modify the recipe to suit your tastes—add sausage or prosciutto for a meatier version, the latter of which was featured in a popular strata recipe published 40 years ago.
Why Day-Old Bread Is Key To Making The Best Strata
The use of day-old bread is crucial in making a quality strata. Fresh bread tends to become soggy when soaked in the egg mixture, but day-old bread contains less moisture, so it absorbs the eggs and milk without disintegrating into mush. This results in a rich, custardy interior with a phenomenal texture. The bread’s slight dehydration also ensures the strata holds its shape once baked. Whether you opt for sourdough, a classic white loaf, or even a gluten-free bread, the day-old bread is what helps transform simple ingredients into a comforting standout dish.
INGREDIENTS
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cups baby spinach, roughly chopped
- 6 cups day-old bread, cubed
- 1 cup cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 10 large eggs
- 3 2/3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dry mustard
- Fresh chopped parsley for garnish
INSTRUCTIONS
Sauté
Cook onions, bell pepper, and spinach.
Layer
Assemble bread, vegetables, and cheese in a baking dish.
Bake
Pour egg mixture over, refrigerate, then bake.
Devour!
FAQs & Tips
You can make strata up to 2 days ahead of time. Store cooled leftover strata in an airtight container in the refrigerator for up to 5 days. Reheat in a toaster oven or a conventional oven at 350°F for around 20 minutes, or until it’s heated all the way through.
Be sure to pay attention to the specific quantities listed in the recipe. If you accidentally add too much milk, the strata may not set properly and will likely turn out soggy. The milk-to-egg ratio has to be just right.
Strata can be served right out of the oven or at room temperature. The choice is yours!
Serving Suggestions
I believe any proper brunch spread should include some kind of fruit and yogurt situation, and I recommend serving strata with these delicious Roasted Strawberries, accompanied by yogurt topped with homemade Cinnamon Granola. Interested in adding a meat option to the menu? This Baked Brown Sugar Bacon or a side of Million-Dollar Bacon would make the most delicious additions here.
Strata Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 1 red bell pepper diced
- 2 cups baby spinach roughly chopped
- 6 cups day-old bread cubed
- 1 cup cheddar cheese shredded
- 1 cup Gruyère cheese shredded
- 10 large eggs
- 3 2/3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dry mustard
- Fresh chopped parsley for garnish
Instructions
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In a skillet, heat olive oil over medium heat. Add onions and bell pepper, sauté until softened. Add spinach and cook until wilted.
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In a greased 9×13-inch baking dish, layer half the bread cubes, followed by half of the vegetable mixture and half of each type of cheese. Repeat layers.
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In a bowl, whisk together eggs, milk, salt, pepper, and mustard. Pour this mixture evenly over the layered bread.
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Cover the dish and refrigerate for at least an hour or overnight to allow the bread to absorb the egg mixture.
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Preheat oven to 350°F. Bake the strata for 50-60 minutes until the top is golden and the center is set.
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Allow to rest for a few minutes after removing from the oven. Garnish with fresh parsley when serving.
Nutrition
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