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Even with just one layer of filling in the middle of this strata, you’ll be looking at a gorgeous casserole which should thoroughly impress your brunch guests . . . bottomless Mimosas or no.
Ingredients
- 1 tablespoon bacon grease
- 1 (1 pound) loaf day-old bread, cubed
- 12 large eggs
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pinch freshly grated nutmeg
- 2 ½ cups heavy cream
- 1 pound sliced bacon, cut crosswise into 1/2-inch strips
- 1 pound fresh spinach, wilted, squeezed dry
- 12 ounces shredded extra-sharp Cheddar cheese, divided
Directions
Step 1
Oil bottom and sides of a 9×13-inch baking dish with about a tablespoon of bacon fat.
Step 2
Place bread cubes in a large mixing bowl.
Step 3
Crack eggs into a separate mixing bowl. Season with salt, pepper, cayenne, and nutmeg. Add cream and whisk mixture thoroughly.
Step 4
Pour egg/cream mixture over the bread cubes and mix to distribute ingredients evenly. Allow bread mixture to sit about 15 minutes to absorb the liquid.
Step 5
Transfer half of the bread mixture to the baking pan; spread evenly over the bottom and press mixture down a bit. Top with half of the grated Cheddar cheese. Add cooked bacon pieces in an even layer over the cheese. Place the cooked spinach over the bacon; top with half of the remaining cheese. Finish with the rest of the soaked bread cubes, spread evenly and pressed down slightly. Sprinkle with the rest of the grated cheese. Cover and let strata sit at room temperature for 1 hour before baking.
Step 6
Preheat oven to 350 degrees F (175 degrees C).
Step 7
Bake strata in preheated oven until set, about 45 minutes. Optionally, you can broil the strata for a minute or two to brown the top.
Cook’s Notes:
If you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 535 | |
| % Daily Value * | |
| Total Fat40g | 51% |
| Saturated Fat20g | 100% |
| Cholesterol268mg | 89% |
| Sodium1169mg | 51% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein22g | |
| Vitamin C11mg | 55% |
| Calcium350mg | 27% |
| Iron3mg | 19% |
| Potassium415mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I enjoyed this dish very much. Couldn’t get my picky two year old to touch it, but the free spirit 1 year old dived in!
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I used 2 cups half and half and 1/2 cup heavy cream. Be sure the bread soaks up just about all the liquid. It was the first time I made a strata, and it was a big hit. Delicious!
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My family absolutely loves this. I double the egg mixture because we like a lot of custard and add chives and dehydrated onion flakes to the egg mixture. Thank you for this recipe. You can get creative with this. Sometimes if I have broccoli instead of spinach I will use that.
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Used thick creme fraiche so not as juicy, also Brie. But still tasted fab!
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I made this for guests…and enjoyed the leftovers. I used potato bread available at our local store. It made a beautiful presentation. Will definitely use this recipe again!
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I wish I could give it 4.5 stars – this was very tasty although it ended up runny in the middle after 45 minutes. I will for sure bake longer next time for a firmer texture.
I did 1.5c milk and 1c heavy cream, and also added about 8oz mushrooms that I sauteed thoroughly in advance.
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3/4 of a 2 day old baguette was calling to me to make this dish, which was only half the needed breading amount. The other half was Arnold’s sandwich bread, which is soft and dense. So, my breading was a combo of tough & soft. It worked out great. The spinach I had was fresh and that’s how I layered it in the dish. Came out fine without precooking. Used 20 ounces of extra sharp cheese, divided into 3 sprinklings. Used 2 c. heavy cream and 1/2 c. table cream. I assembled the dish and baked it about 2 hours later. Once done, I let the strata set for about 10-15 minutes before serving and it set up nicely. I also watched the video which was helpful. Looking forward to trying this again with different meat/veggie combos. Thanks for sharing.
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From the first fork full everyone was impressed by its deliciousness! It is rich and savory without feeling heavy. I made it as presented but added two small boxes of frozen spinach, drained. We all love spinach. Even my 10 y/o grandson liked it. everyone else LOVED it! Not difficult to make either. Let mine sit in the fridge overnight. Definitely try it!
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Delicious! A real treat. I served it for brunch with a fruit salad. Used frozen spinach, old white Cheddar and crusty French loaf (day old). Added 6 green onions and assembled the night before. It’s a keeper!
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Very good. I took the advice of another reader and cooked it a little longer. I think it caused everything to dry out too much. Next time I will make it exactly as it appears. I did add green onions.
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I used sausage instead of bacon and it was the hit of the morning! It was deliscious!
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Great recipe. I chose to make this breakfast strata…because I have weanie kids who won’t eat so many things. I only did spinach on one half but put extra bacon on the other. Other than that followed the recipe. Turned out amazing..
Even for picky boys.Have also tried it since using mushrooms, onions and peppers diced and saut?ed for a few minutes in olive oil. Added it on top of fresh chopped baby spinach. We used some peper jack this time with the cheddar cheeae…and broiling for 1 to 2 min at the end was worth it.
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If possible this would receive no stars. Nothing unusual and repeated ad nausea on this site. Obviously, those who extolled do not understand the “science” behind creating “new” dishes.
‘nuf sed. plamuk aka travellingchef.
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This is fantastic. Only change was added more cheese because we like it cheesy and used 15 eggs and splash more cream. Omitted the cayenne as hubby doesn’t love it spicy even if I do. My family and friends all asked for the recipe. Thanks Chef John. Love your videos..they really help!
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This was the bomb at my very large family’s Easter breakfast! The only addition was I carmelized an onion and mixed it into the spinach layer. Folks asked for seconds & the recipe! Annnd no leftovers! Going to have to make 1 1/2 next time! Yum!
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Followed the recipe, but turned out rather bland. Next time I will add onions and garlic powder and serve with plenty of
salsa…maybe mango salsa? -
Made it for weeekend guests and it was awesome. Th video helped 100 percent. I used fresh spinach
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Used Half and Half. Omitted cayenne pepper. Was the hit at club meeting! This dish not only looks good; it is delicious!
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Followed the directions, watched the chef’s entertaining “how to” video and it came out as promised: AWESOME!! No modifications were made.
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Flavors were good, but too bready.
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Delicious and makes great leftovers the next day! I used mild Italian sausage, casings removed, added mushrooms and chopped broccoli for the spinach because that’s what I had on hand. I love this Strata!
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Everyone loved this strata. Used Swiss cheese and ham and it was great.
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Great recipe! I used Chef John’s tip and subbed some milk for cream.
This recipe lends itself to other veggie fillings like sauteed onions, peppers, or broccoli. Important to remove as much moisture as possible for even baking. -
I thought it was great. I’d like to make it at home next time in a regular oven instead of an RV one.A lot of prep work that needs more space..
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It makes a HUGE amount. I split into 2 different sized pans, one for me and hubby and one for taking to a ladies brunch the next day. The recipe performed perfectly and was an all around hit. Suggest that the first thing you do is cut up the bacon and begin cooking it. I also used half & half mixed with whole milk instead of the pure cream. i cooked the smaller pan that night and stored the larger in fridge for cooking the next day before the brunch.
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Made meat -free. Added 3 eggs to the 12. Added carmelized one large yellow onion instead of meat, spread over spinach. Used combo of 2 cups half and half and 1/2 cup heavy cream. Was definitely creamy enough. Added a little more salt because no bacon. It was a HUGE hit. Will make again, for sure!
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OMG This was delish! I followed along exactly, except i baked the bacon for 20 min first & I used 1/2 c of half & half as i ran out of heavy cream.
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loved this – was expecting houseguests and wanted something i could make ahead of time, and then just throw in the oven in the morning. Will make again!
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This was a hit in our family! Thanks for another great recipe! I used all milk and I actually halved it and made it in a smaller casserole dish. I subbed bacon with sausage since that’s what I had on hand. I also sauteed some onions and peppers and mixed it in with the bread/egg mixture. So GOOD! This is definitely a keeper!
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delicious!!
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I made this for a weekend getaway and it was an absolute hit!
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Tried this but eliminated the spinach because of picky eaters. It was a big hit! Took leftovers to Mom who hates bread pudding & she loved it also. I used Arnold Artisan bread, it was easier to cut and denser than French. I should have let it bake another 5 or so minutes as center was not quite as done as ends. However there were no complaints at all. The video was really helpful. This will be made many more times!
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This is by far the best strata that I have made. I halved the recipe and baked it in an 8 X 11 inch pan. I prepared it the night before, placed it in the refrigerator and baked it the next morning. I let it sit for 10 minutes before cutting. Perfect.
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