Description

This Vegetable Gruyère Bread Strata is a savory layered casserole featuring soft challah bread cubes, sautéed onions, red bell peppers, fresh spinach, and rich Gruyère cheese, all soaked in a seasoned egg custard and baked to golden perfection. Perfect for brunch or a hearty breakfast, this strata offers a delicious combination of flavors and textures with a creamy, cheesy finish.

Ingredients

Scale

Bread and Vegetables

4 cups challah bread, cut into 1-inch cubes
1 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups fresh spinach, roughly chopped

Cheese and Egg Mixture

1 ½ cups grated Gruyère cheese
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 thoroughly to prevent the strata from sticking during baking.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion and red bell pepper and cook for 5-7 minutes until softened. Stir in chopped spinach and cook until wilted. Remove from heat and set aside.
Layer Ingredients: Arrange half of the challah bread cubes evenly in the prepared baking dish. Spread the sautéed vegetable mixture over the bread. 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 large bowl, whisk together eggs, milk, salt, black pepper, and ground mustard until fully combined. Pour this egg mixture evenly over the layered ingredients in the baking dish, pressing gently to help the bread absorb the custard.
Soak and Bake: Cover the baking dish with foil and let it sit at room temperature for at least 30 minutes to allow the bread to soak up the custard. Bake covered for 30 minutes at 350°F (180°C). Then remove the foil and bake uncovered for an additional 25-30 minutes until the top is golden brown and the custard is fully set.
Rest and Serve: Allow the strata to rest for 5-10 minutes after baking. This resting period helps it firm up, making it easier to slice and serve.

Notes

For best results, use day-old challah bread to better absorb the custard.
You can substitute Gruyère with Swiss cheese or a mild cheddar if preferred.
Feel free to add other vegetables such as mushrooms or zucchini according to your taste.
Make sure not to skip the resting time after baking to allow the strata to set properly.
This recipe can be assembled the night before and refrigerated overnight before baking the next morning.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Breakfast, Brunch, Casserole
Method: Baking
Cuisine: American

Keywords: Vegetable strata, Gruyère cheese, breakfast casserole, savory strata, layered egg casserole, brunch recipe