A strata is a savory bread casserole that rests before baking so the bread can absorb the egg mixture. Prepare it the night before, keep it refrigerated, and bake it in the morning. Use a 9-by-13-inch baking dish and let the casserole rest briefly before cutting.
Serves: 6
Prep: 25 minutes, plus 4 hours chilling
Cook: 50 minutes
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 5 ounces baby spinach
- 8 cups day-old bread cubes
- 8 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyère or cheddar
- 2 tablespoons chopped chives, optional
Method
- Heat the oven to 350°F. Grease a 9-by-13-inch baking dish.
- Warm the olive oil in a skillet over medium-high heat. Cook the mushrooms for 6 to 8 minutes until their liquid has evaporated and they begin to brown.
- Add the spinach and stir until wilted. Remove the skillet from the heat and let the vegetables cool for a few minutes.
- Arrange half the bread in the baking dish. Scatter over half the mushrooms, spinach, and cheese, then repeat with the remaining ingredients.
- Whisk the eggs, milk, mustard, salt, and pepper. Pour evenly over the bread. Press the bread gently so it absorbs the mixture, cover, and refrigerate at least 4 hours or overnight.
- Bake uncovered for 45 to 50 minutes, until the center is set and reaches 160°F. Rest for 10 minutes, then finish with chives and slice.
Variations
Replace mushrooms with diced cooked peppers or broccoli. Use Swiss cheese instead of Gruyère. If baking immediately, let the assembled dish stand for 20 minutes before it goes into the oven.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat covered in a 325°F oven or microwave a portion until steaming throughout.
For other make-ahead ideas, read the breakfast prep guide for early mornings and meal planning around different schedules. Keep the casserole ingredients in the Lucru Home grocery list.
