Sarra This Ina Garten Breakfast Strata is a hearty and comforting recipe, which is made with crusty bread, creamy custard, and Gruyère cheese. It’s the ultimate make-ahead breakfast or brunch dish, ready in about 1 hour, plus resting time.
Jump to RecipeIna Garten Breakfast Strata Recipe Ingredients
- Crusty bread – 1 loaf (about 10-12 cups), cut into 1-inch cubes
- Eggs – 8 large
- Whole milk – 3 cups
- Heavy cream – 1 cup
- Gruyère or Cheddar cheese – 2 cups, grated
- Parmesan cheese – ½ cup, grated
- Butter – 2 tbsp, for greasing the dish
- Spinach or kale – 2 cups, sautéed
- Mushrooms – 1 cup, sliced and sautéed
- Cooked sausage or bacon – 1 cup, crumbled (optional)
- Salt and freshly ground black pepper – to taste
- Fresh parsley or chives – for garnish (optional)
How To Make Ina Garten Breakfast Strata Recipe
- Prepare the Bread: For the best texture, use day-old or slightly stale bread. If your bread is fresh, spread the cubes on a baking sheet and toast in a 150°C (300°F) oven for 10 minutes until slightly crisp.
- Prepare the Dish and Vegetables: Generously butter a 9×13-inch baking dish. If you haven’t already, sauté the spinach/kale and mushrooms until tender and season with salt and pepper.
- Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until smooth and well combined.
- Assemble the Strata: Arrange half of the bread cubes in the prepared dish. Top with half of the sautéed vegetables, optional sausage or bacon, and cheeses. Repeat with a second layer of all ingredients.
- Soak and Refrigerate: Evenly pour the egg and milk custard over the layered ingredients. Press down gently to ensure the bread absorbs the liquid. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Bake the Strata: Preheat your oven to 175°C (350°F). Let the strata sit at room temperature for 15 minutes before baking. Bake, uncovered, for 50-60 minutes, until the top is golden brown and the custard is set in the center.
- Rest and Serve: Let the strata rest for 5-10 minutes before slicing. Garnish with fresh parsley or chives, if desired, and serve warm.
Recipe Tips
- What is the best bread to use? Slightly stale or day-old crusty bread like sourdough or a French baguette is ideal. It absorbs the custard perfectly without becoming soggy.
- Why is the resting/soaking time so important? Don’t skip it! Allowing the strata to sit for several hours or overnight is the key to a creamy, flavorful result. It ensures the bread fully soaks up the custard.
- How do I know when the strata is perfectly cooked? The top should be golden and puffed, and the center should be set. A knife inserted into the middle should come out clean, with no liquid egg.
- Can I make this vegetarian? Absolutely. This dish is easily made vegetarian by simply omitting the meat and loading it up with your favorite sautéed vegetables and cheese.
What To Serve With Ina Garten Breakfast Strata
This hearty casserole is a complete meal but pairs wonderfully with classic brunch items:
- A fresh fruit salad to add a light, refreshing contrast.
- Mimosas or a pot of hot coffee.
- A simple green salad with a light vinaigrette.
- Crispy roasted potatoes or hash browns.
How To Store Ina Garten Breakfast Strata
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the strata before baking. Assemble it completely, wrap the dish tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator before baking as directed.
- Reheating: Warm individual portions in the microwave or reheat the casserole in a 160°C (325°F) oven until heated through.
Ina Garten Breakfast Strata Nutrition Facts
- Calories: ~350 per serving
- Protein: 20g
- Carbohydrates: 25g
- Fats: 20g
- Fiber: 3g
FAQs
Using day-old, sturdy bread is the best way to prevent a soggy strata. Also, ensure any vegetables with high water content (like mushrooms or spinach) are sautéed first to cook off excess moisture before being added to the casserole.
Yes, you can freeze the baked strata. Let it cool completely, then wrap individual portions or the entire dish tightly and freeze. Reheat in the oven or microwave.
This recipe is very versatile. Try a Mediterranean twist with feta cheese, sun-dried tomatoes, and olives, or a Tex-Mex version with pepper jack cheese, green chilies, and chorizo.
Ina Garten Breakfast Strata Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour350
kcalThe ultimate make-ahead breakfast or brunch casserole, featuring layers of crusty bread, a rich egg custard, savory vegetables, and melted cheese.
Ingredients
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1 loaf crusty bread (10-12 cups), cubed
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8 large eggs
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3 cups whole milk
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1 cup heavy cream
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2 cups grated Gruyère or Cheddar cheese
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½ cup grated Parmesan cheese
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2 tbsp butter
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2 cups sautéed spinach or kale
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1 cup sautéed mushrooms
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1 cup cooked sausage or bacon, crumbled (optional)
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Salt and pepper to taste
Directions
- Use day-old bread, or lightly toast fresh bread cubes.
- In a buttered 9×13-inch dish, layer half the bread, sautéed vegetables, optional meat, and cheeses. Repeat the layer.
- Whisk together eggs, milk, cream, salt, and pepper. Pour this custard evenly over the layers.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 175°C (350°F). Bake uncovered for 50-60 minutes, until golden and set.
- Rest for 5-10 minutes before slicing and serving.
Notes
- Using stale or toasted bread is crucial for absorbing the custard without becoming soggy.
- The overnight resting period is highly recommended for the best flavor and texture.
- Feel free to customize with your favorite cheeses, vegetables, or cooked meats.
- A knife inserted into the center should come out clean when the strata is fully cooked.
