Vegetable and Cheddar Strata with Herb-infused Bread

This flavorful Vegetable and Cheddar Strata with Herb-infused Bread makes a delightful option for breakfast or brunch. Layers of crusty bread absorb a rich custard, combined with sautéed vegetables and sharp cheddar cheese, creating a dish that’s sure to please. The herb-infused bread imparts a fragrant and earthy essence to each bite, enhancing the overall taste experience. This strata is a comforting choice whether you’re hosting a morning gathering or enjoying a cozy breakfast at home.

Ingredients

• 8 slices day-old bread, cut into cubes
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1 cup mushrooms, sliced
• 2 cups cheddar cheese, shredded
• 6 large eggs
• 2 cups milk
• 1/4 cup fresh herbs, such as parsley and thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place the bread cubes in the prepared baking dish. Top evenly with diced bell peppers, zucchini, mushrooms, and shredded cheddar cheese.
3. In a large bowl, whisk together eggs, milk, fresh herbs, salt, and black pepper until well combined. Pour this mixture evenly over the bread and vegetables in the baking dish. Press down gently to ensure the bread is fully submerged in the custard.
4. Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard thoroughly.
5. Bake the strata, covered, in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and the custard is fully set.
6. Remove the strata from the oven and let it rest for 10 minutes before cutting and serving. Serve it warm or at room temperature.

Keywords: Make-Ahead, Casserole, Bread, Brunch, Breakfast

Spice Rack: Salt, Black Pepper, Fresh Herbs

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