Description
This savory strata recipe combines fluffy challah bread cubes with sautéed vegetables, creamy Gruyère cheese, and a rich egg custard. Baked to golden perfection, this hearty casserole is perfect for breakfast, brunch, or a comforting dinner.
Ingredients
Scale
Bread
- 4 cups challah bread, cut into 1-inch cubes
Vegetables & Cheese
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups fresh spinach, roughly chopped
- 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) and grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
- Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped onion and red bell pepper and cook until they become soft and fragrant. Then add the chopped spinach and cook until it wilts, ensuring the vegetables are tender and flavorful.
- Layer Ingredients: In the prepared baking dish, start by layering half of the challah bread cubes, followed by the sautéed vegetable mixture, and then sprinkle half of the grated Gruyère cheese on top. Repeat the layering with the remaining bread cubes, vegetables, and cheese.
- Whisk Eggs and Pour: In a mixing bowl, vigorously whisk together the eggs, milk, salt, black pepper, and ground mustard until the mixture is smooth and evenly combined. Pour this custard evenly over the layered ingredients in the baking dish, gently pressing down to help the bread absorb all the liquid.
- Soak and Bake: Cover the baking dish with foil and let it sit at room temperature for at least 30 minutes. This allows the bread to soak up the egg mixture thoroughly. After soaking, bake the strata covered with foil for 30 minutes, then remove the foil and bake uncovered for an additional 25-30 minutes, or until the top is golden brown and the custard is set.
- Rest and Serve: Once baked, let the strata rest for 5-10 minutes before slicing and serving. This resting period helps everything set perfectly and makes slicing easier.
Notes
- For best results, use challah bread that is slightly stale or day-old to better absorb the custard.
- You can prepare the strata the night before and let it soak overnight in the refrigerator for a more developed flavor.
- Add herbs like thyme or parsley for extra freshness.
- Gruyère cheese can be substituted with Swiss or sharp cheddar if preferred.
- Ensure the baking dish is well greased to avoid sticking.
