Vegetable and Cheddar Strata with Herb-Infused Bread

Vegetable and Cheddar Strata with Herb-Infused Bread

Layers of herb bread, sharp cheddar, and sautéed vegetables soak overnight into a custardy baked breakfast.

Total 9 hr Makes 8 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This strata layers cubed herb bread with sautéed bell peppers, onions, and spinach, then binds everything together with an egg custard and sharp cheddar. Chilling overnight lets the bread absorb the custard fully, so the center bakes soft while the top turns golden and slightly crisp. It makes a reliable make-ahead centerpiece for brunch or a holiday breakfast.

Ingredients

  • 1 loaf herb bread (such as rosemary or Italian herb loaf), cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh chives, chopped

Method

  1. Spread the bread cubes on a baking sheet and let sit at room temperature for 1 hour to dry slightly, or toast at 300°F for 10 minutes.

  2. Melt the butter in a 9-inch skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 6 minutes.

  3. Add the garlic and spinach to the skillet and cook, stirring, until the spinach wilts, about 2 minutes. Remove from heat and let cool slightly.

  4. In a large bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg until smooth.

  5. Grease a 9x13-inch baking dish. Spread half the bread cubes in an even layer, then top with half the vegetable mixture and half the cheddar cheese.

  6. Layer the remaining bread cubes, vegetables, and cheddar cheese on top.

  7. Pour the egg custard evenly over the layered bread and vegetables, pressing down gently with a spatula so the bread absorbs the liquid.

  8. Cover the dish tightly with plastic wrap and refrigerate at least 8 hours or overnight.

  9. Remove the strata from the refrigerator and let stand at room temperature for 20 minutes while the oven preheats to 350°F.

  10. Sprinkle the Parmesan cheese evenly over the top of the strata.

  11. Bake uncovered until puffed, golden on top, and set in the center, 50 to 55 minutes.

  12. Let the strata rest for 10 minutes, then sprinkle with chives before slicing and serving.

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Vegetable and Cheddar Strata with Herb-Infused Bread

This strata layers cubed herb bread with sautéed bell peppers, onions, and spinach, then binds everything together with an egg custard and sharp cheddar. Chilling overnight lets the bread absorb the custard fully, so the center bakes soft while the top turns golden and slightly crisp. It makes a reliable make-ahead centerpiece for brunch or a holiday breakfast.

9 hr 8 servings 410 cal

Ingredients

  • 1 loaf herb bread (such as rosemary or Italian herb loaf), cut into 1-inch cubes
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cups fresh spinach, roughly chopped
  • 2 cloves garlic, minced
  • 8 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh chives, chopped

Method

  1. 1

    Spread the bread cubes on a baking sheet and let sit at room temperature for 1 hour to dry slightly, or toast at 300°F for 10 minutes.

  2. 2

    Melt the butter in a 9-inch skillet over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened, about 6 minutes.

  3. 3

    Add the garlic and spinach to the skillet and cook, stirring, until the spinach wilts, about 2 minutes. Remove from heat and let cool slightly.

  4. 4

    In a large bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg until smooth.

  5. 5

    Grease a 9x13-inch baking dish. Spread half the bread cubes in an even layer, then top with half the vegetable mixture and half the cheddar cheese.

  6. 6

    Layer the remaining bread cubes, vegetables, and cheddar cheese on top.

  7. 7

    Pour the egg custard evenly over the layered bread and vegetables, pressing down gently with a spatula so the bread absorbs the liquid.

  8. 8

    Cover the dish tightly with plastic wrap and refrigerate at least 8 hours or overnight.

  9. 9

    Remove the strata from the refrigerator and let stand at room temperature for 20 minutes while the oven preheats to 350°F.

  10. 10

    Sprinkle the Parmesan cheese evenly over the top of the strata.

  11. 11

    Bake uncovered until puffed, golden on top, and set in the center, 50 to 55 minutes.

  12. 12

    Let the strata rest for 10 minutes, then sprinkle with chives before slicing and serving.