Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Make-Ahead Spinach & Cheese Strata

BY Kevin Lee Jacobs | 125 Comments

Last updated on January 1st, 2017

TAKE some spinach, cheese, and bread cubes, soak them in a custard-sauce overnight, bake until puffed and golden the next morning, and what do you get? Why, the uber-delicious Spinach and Cheese Strata you see pictured above. Here’s the recipe for this make-ahead breakfast or brunch casserole that no one (including Lily the Beagle) can resist:

Make-Ahead  Spinach & Cheese Strata
(Adapted from numerous sources, including Gourmet Magazine)
Ingredients for 6-8 servings
3 tablespoons unsalted butter (plus a little more for greasing the dish)
1 teaspoon olive oil
1 large onion, finely-chopped
2 (10-ounce) boxes frozen chopped spinach, thawed, drained, and squeezed out in a towel
1 teaspoon salt, divided
Grinds of black pepper
1/4 teaspoon ground nutmeg
8 cups cubed bread (about 1/2 pound, or roughly 8 slices)
1 cup grated Parmesan cheese
1 cup shredded or grated Swiss cheese
9 large eggs
2 Tablespoons Dijon mustard
2 3/4 cups milk

Special Equipment – a baking dish that will hold 3 quarts.

To start, grab a large, handsome onion…

And chop it up finely.

Then heat butter and a tiny amount (1 teaspoon) of olive oil in a skillet.

And here’s a tip: Whenever a recipe asks you to saute something in butter, always add a bit of oil. The oil will keep the butter from burning.

Amen.

Add the onions and seasonings (salt, pepper, and a pinch of nutmeg) to the skillet. Saute until the onions have softened — about 5 minutes.

Breathe deeply! The scent of onions and nutmeg cooking together is divine. Frankly, I’m surprised that Chanel hasn’t synthesized the scent, and sold it under the name “Man-Catcher.”

No interest in catching a man? Then for heaven’s sake don’t purchase the aforementioned perfume.

Now chop up the spinach. The spinach that was previously thawed, drained, and squeezed out in a towel (as described in detail here).

Add the spinach to the man-baiting onions and stir for just a minute. Remove from heat, and set aside.

Take one half-pound of bread, which for me was 8 slices…

And cut them into one inch cubes.

Then grab the most beautiful baking dish you own…

And grease it with butter.

Spread 1/3 of the bread cubes into the dish.

Top the cubes with 1/3 of the spinach mixture…

A handful of grated Parmesan cheese…

And a handful of grated (or shredded) Swiss cheese.

Repeat the layering steps two more times.

If you are me, you will quickly realize that your beautiful baking dish does not hold 3 quarts as you had thought. It holds a mere 1.5 quarts.

Dear Le Creuset & Other Manufacturers of Bake-Ware: Would you kindly indicate on the bottom of your pieces the capacity (2 Quarts, 1.8 Litres, etc.) they hold? Thank you. KLJ

Now we have to butter an honest-to-goodness 3-quart baking dish.

A 3-quart baking dish which, in this case, is rather utilitarian-looking.

Dump the previously-carefully-layered contents into the new dish.

Naturally, as you transfer the ingredients (while cursing under your breath), some of the cheese and bread cubes will fall onto the floor. This is not a problem, because…

Your beagle has been waiting for this very accident to happen.

Now crack 9 eggs into a large bowl.

Using a wire whisk, beat the eggs together with 2 tablespoons of Dijon mustard and a pinch of salt.

Then beat in 2 3/4 cups of milk, and — voila! — your custard is ready.

Pour the custard over the casserole.

Cover the dish with plastic wrap, and refrigerate it overnight. Why? Because the ingredients need to become intimately acquainted. They also need to soak up the custard.

The next morning, let the strata stand at room temperature for 30 minutes before baking.

Bake on the center rack of a preheated 350 degree oven until puffed and golden — 45-55 minutes.  Let cool for 5 minutes before diving in.

One bite of this moist, delicious, nutmeg-y Spinach & Cheese Strata, and you’ll throw away your box of breakfast cereal.

For brunch, I’d accompany this Strata with a mimosa (orange juice and champagne).
Here’s a copy-and-paste version of the above recipe:

Make-Ahead Spinach & Cheese Strata
(Adapted from numerous sources, including Gourmet Magazine)
Ingredients for 6-8 servings
3 tablespoons unsalted butter (plus a little more for greasing the dish)
1 teaspoon olive oil
1 large onion, finely-chopped
2 (10-ounce) boxes frozen chopped spinach, thawed, drained, and squeezed out in a towel
1 teaspoon salt, divided
Grinds of black pepper
1/4 teaspoon ground nutmeg
8 cups cubed bread (1/2 pound, or roughly 8 slices)
1 cup grated Parmesan cheese
1 cup shredded or grated Swiss cheese
9 large eggs
2 Tablespoons Dijon mustard
2 3/4 cups milk

Special Equipment – a well-buttered, 3-quart baking dish.
Heat the butter and oil in a heavy-bottomed skillet set over a medium flame. Add the onion and seasonings (1/2 teaspoon salt; grinds of black pepper; 1/4 teaspoon nutmeg), and saute until the onions have softened — about 5 minutes.  Add the spinach to the onion mixture, and stir for about 1 minute.

Spread 1/3 of the bread cubes into the buttered baking dish. Top with 1/3 of the spinach mixture, and 1/3 of each of the cheeses. Repeat this layering step two more times.

Using a wire whisk, beat eggs, milk, 1/2 teaspoon salt and 2 tablespoons of mustard in a large bowl. Pour this custard over the casserole. Cover and refrigerate for 8 hours or overnight.

Let stand at room temperature for 30 minutes before baking.

Remove the plastic wrap, and bake uncovered until the strata is puffed and golden — 45-55 minutes. Let cool for 5 minutes, and then serve at once.

Think you’ll try this beautiful, easy, make-ahead brunch dish? You can let me know by leaving a comment. As always, I love to hear from you.

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Related Posts:
Smoked Trout on Toast
My Favorite Strawberry-Almond Smoothie
Classic Tomato Pie

Comments

  4. 4

    Diane Kratz says

    And now I fully appreciate your annoyance with baking dishes not having the capacity indicated on the bottom…! I am running out to get the cheeses to make this tonight!

  5. 5

    Sue Sifakis says

    good timing ! I have 7 drapery ladies coming for a seminar and dinner tomorrow afternoon, now I know what will be on the menu !

  6. 6

    Carolyn Jones says

    Oh Keven, I had to chuckle about your choice of size for your dish! I’ve done that so many times and washed a lot of extra dishes, pots & pans! Love your home, garden and humor! Keep ’em coming!

  7. 7

    Brenda Johnson says

    So so tasty!!! Savory and rich with it’s egg soaked bread… the onion, the nutmeg, the swiss- and of course the healthy spinach!!! So delicious! The addition of perfectly crisp bacon served on the beautiful china… I couldn’t have asked for a better lunch!!!Thank you Kevin!!!!

  9. 9

    Kevin Lee Jacobs says

    Hi Diane – You can use fresh spinach. Just keep in mind that 2 lbs. of fresh spinach equals 10 oz. frozen, so you’ll need 4 lbs. total. You’ll have to blanch the greens before draining, squeezing and chopping them. (That’s why I use the boxed, frozen version!)

  11. 11

    Colleen Carroll-Nisbett says

    Definitely going to try this dish. With your fool proof instructions even I will be able to create the perfect breakfast dish…just need to run out and purchase some frozen spinach and a beagle.

  12. 12

    Marti says

    I have made this for holiday brunches for years. A lovely addition is a bit of bacon or ham….and always plenty of onions.

  13. 13

    Anna says

    This looks delicious! I will let my friend (who is a total breakfast/brunch-connaiseur) about this fabulous breakfast dish.

    ooh, and speaking of Chanel and nutmeg, Both Bleu de Chanel and the concentree version of Pour Monsieur from Chanel have nutmeg and quite prominent heart notes. Might want to check that out! 😉 Oh, and here are a list of other perfumes with nutmeg among their notes: http://www.fragrantica.com/notes/Nutmeg-59.html

    Let me know if you find anything to your liking!

  14. 14

    Louise Brouillette says

    Kevin, would Malabar Spinach work in this recipe? Do you grow it? It’s the most prolific thing I’ve ever grown–the more I pick, the more it produces! And it climbs up a trellis, so it’s a space-saver!

  15. 15

    Diane Kratz says

    It turned out great. For the first time I just sauteed the spinach with the onion and drained the excess water before adding to the bread mixture. Yummy.

  16. 16

    Pamela Van Blaricum says

    Yes, I’m going to try this..and if I don’t. I’ll get my daughter to make it for me. 🙂

  17. 17

    Kevin Lee Jacobs says

    Louise – Thanks for confirming all the great things I’ve heard about Malabar spinach!

    Diane – So glad the strata worked out for you! (I’m making it again on Friday for weekend guests.)

  18. 18

    Misty Morgan says

    OMG!! That looks scrumptious! Thanks Kevin, for sharing your exquisite pictures and tasty recipes. It’s been over 100 degrees here in Apple Valley Ca and I haven’t wanted to turn on that oven, but for this dish, I can’t resist. Yummy!! Oh, won’t you be my neighbor, PLEASE??????

  19. 19

    Donna says

    I believe I’ll try to make this with Gluten free bread (for my son). Do you think it will work?

  20. 20

    Shelley says

    Thinking this would be great for brunch on Christmas morning–definitely with the mimosas! Not to mention a delicious use for our backyard eggs! Can’t wait to taste a practice run…

  21. 21

    farah.yazdi says

    I WOULD LIKE TO THANK YOU FOR THE WONDERFUL RECIPES EVERY WEEK I GET
    THIS IS FARAH FROM TEHRAN IRAN
    BEST REGARDS

  22. 22

    cleo jordan says

    Thank you Kevin for reminding me of this awesome dish! I made it at my restaurant every weekend for 15 years and would often include cooked Shrimp or Italian sausage topped with sour cream for the last 15 minutes. A great hit although I prefer mine without either. Broccoli works wonderful also and lots of black pepper for those of us that are allergic to Nutmeg.

  23. 23

    Rene A. says

    I used to make these strata dishes often many years ago and had forgotten about them in recent years. I made mine with cream cheese spread and ham (like deviled ham) spread on the bread before it is soaked in the egg custard. Absolutely, a wonderful dish. Thanks for reminding me. Now if I can just figure out a way to make it low carb…

  26. 26

    Beverly, zone 6 eastern PA says

    The more I garden, the more onions I try to grow each year.
    When the need arises, it is a supreme luxury to find an onion merely by walking out the back door I used to despise them when I was young, and now I rely on them heavily.
    I harvest them at all stages after the original planting. In the beginning, I add small onion bulbs to pasta or salads as needed. Then the medium ones for burgers, crock pot dishes or casseroles, etc. When the maturity date approaches, what’s left are the largest, of course. They are harvested, cured and used as much as possible before they go soft in storage. (Alas, no root cellar here, just a cool garage.) I agree with the Man-Catcher aroma concept!

    Any excuse to use an onion is a welcome recipe! You’ve come through for us again!

  27. 27

    Suzanne K says

    Kevin, thanks for another delicious recipe!
    Colleen – love your comment about buying the ingredients AND the beagle!

  30. 30

    Casey Cavasher says

    OMG, Divine Recipe — I used some Pacific NW Hazelnut bread cubes in mine for a bit of a flourish. Of course, the glass of champagne added a lot to the meal as well!

  31. 31

    yvonne moram says

    that dish you have just cooked the cheese and spinach would be wonderful for a vegetarian,and thank you for your answers to my question on the Skimmia,your a great guy Kevin.regards yvonne

  36. 36

    Susi says

    Kevin, we had it for dinner last night, and it is indeed YUMMY! Thanks, it definitely will be part of my recipe repertoire!

  37. 37

    Patti White Hansen says

    This recipe inspires me to try it today. Love spinach and am always looking for a new way to incorporate it into my food repertoire. Besides it sound just yummy! It would be interesting to serve it with some seasonal berries like blueberries, raspberries mixed with peaches. I’ll have to get started so I have the recipe in my mind when I go to my daughters home to do some make-ahead meals for the time when her baby is born. Thanks Kevin!

  38. 38

    Joann says

    HI KEVIN….I’M GOING TO GIVE THIS A TRY! THE TOMATO PIE WAS REALLY GOOD AND SO SIMPLE TO MAKE. THANKS AGAIN KEVIN….LILY IS A LUCKY DOG!!

  40. 40

    Brenda Vandenberg says

    I wonder if this can be frozen? Thank you for all your sharing. Absolutely love, love, love your doing so.

  41. 41

    Elaine says

    I haven’t made a strata in ages, I forgot how easy they are, I’ve never done a veggie one.
    Could I substitute zucchini (still have lots in the garden) for spinach if I saute it first?
    Love your site 🙂

  42. 42

    Anne E says

    Eager to hear if the gluten free bread worked – house guests this weekend and one has celiac disease.

  43. 43

    Kevin Lee Jacobs says

    Didi & Brenda – I suspect this dish would freeze very well. I’d freeze it before baking.

    Anne E – Last weekend, I made this Strata for house-guests (2 of whom were gluten-intolerant). Only this time I used tapioca bread (it’s GF) instead of regular. The recipe worked like a charm! (Tapioca bread, unlike so many other non-wheat breads, has body, and therefore keeps its shape when submerged in a custard.)

  44. 44

    Lynn Rector says

    This looks divine. I’m trying it this weekend but I’m going to try it with swiss chard since that is what is growing in my garden. Also I’m going to switch thyme for the nutmeg. I’ll let you know how it turns out.

  45. 45

    Penster47 says

    Wkhat??? no garlic? no mushrooms? didn’t know you could make a strata without them!! LOL sounds delish Kevin.

  46. 46

    Liz Klingler says

    Am I correct in thinking that for you, a ‘pinch’ is a slightly heaped 1/4 tsp.? I’ve always used an actual pinch, and don’t think it was that much. Will change to using a spoon, I think, and looking forward to making this. Also, could the ingredients be halved, and if they were, would the timing be the same.

  47. 47

    Deb from Wisconsin, aka trillium says

    I made this recipe, but probably won’t again. I appreciate the clear directions. Our family, who are real spinach lovers, didn’t enjoy it a lot.

  48. 48

    Michelle says

    Hi Kevin,
    Can this be prepared the night before and re-heated? My kids get up so early – I really don’t want to get up and hour earlier….

  49. 49

    Kevin Lee Jacobs says

    Hi Liz Klingler – I clarified the “pinch” in the copy-and-paste version: 1/4 teaspoon. Enjoy!

    Hi Michelle – I don’t know how the strata will taste if baked, refrigerated, and then re-heated. My best guess? Delicious — but not as delicious as when freshly-baked.

  50. 50

    Chip Barkel says

    I have a friend visiting from Vienna for a few days and made this for breakfast this morning with Kale instead of spinach. Uber Deelish….. I sauteed the kale with onions and followed the recipe to a T. WUNDERBAR!!!! Thank you.

  52. 52

    Barri says

    Kevin: help! cannot locate that fabiuous recipe for onions in cream and parmesan! Can you help want to make sounds fabulous just cannot locate on your website

  54. 54

    Susan says

    Our old favorite family recipe is Spinach Casserole. Chopped drained spinach in a pammed casserole dish covered with a simple cheddar cheese sauce followed by whole eggs cracked into the sauce dusted with paprika and poached in the oven. Two eggs for each person and served with buttered biscuits, yum. Depression meals were tasty, filling and inexpensive. I still love them.
    This recipe, I will say, is a interesting adaption and I’ll try it out on my sib’s and see what they think. All of your recipes I’ve tried on them have been hits and I expect this will be too. The tomato pie was a particular favorite with us all, so you see even old dogs can learn new tricks.
    Thanks for a wonderful web site.
    Your neighbor in Egremont, MA.

  55. 55

    Kevin Lee Jacobs says

    Hi Susan – I suspect your casserole would rev my engine, since I love spinach, biscuits, eggs, and cheese sauce. (And by the way, one of my favorite restaurants is in your town: John Andrews.)

  56. 56

    Michelle Woodside says

    Kevin,

    I made this tonight for the first time. I couldn’t recommend it more highly! It was absolutely perfect and delicious. YUM!. It is my new go-to item at potlucks. I also have friends at the hospital for an extended time while their child is unwell. A perfect thing to show up with! Delicious comfort food! Thank you!!!!!

  57. 57

    Linda Gattiker says

    #1, Eliza J. said my exact comment! Kevin, I LOVE your website and recipes, I should just be reading sooner…

  58. 58

    Janet Ortega says

    I have never heard of a “strata” before. I’ve been trying to think of a good dish to take to the pot luck for our Master Gardener Christmas party and I think I just found it. What do you think Kevin? Does it need to be kept warm as our party in the University of AZ office doesn’t have a lot of outlets.

  60. 60

    Peggy Herron says

    I am going to make this tasty recipe but how about using a light whole wheat bread instead.?
    Also someone mentioned making the recipe for drapery ladies, who are drapery ladies ?

  61. 61

    Karen says

    Looks divine – have saved the recipe! I am a huge fan of stratas, especially for times when you want an “easy button”, since you set these up the night before…these are a tradition in my house Xmas morning and New Year’s Day morning, for example…I might add mushrooms sautéed in finely chopped pancetta to this one…or hmmm, maybe some asparagus vice the spinach for a spring version…thanks for the inspiration, Kevin!

  62. 62

    Doug says

    I’m going to try this one for sure when our kids and grand kids come to visit us on the island. Thanks Kevin

  63. 63

    Heather says

    This looks like a Devine way to use up all the fresh eggs we get from our generous neighbors. If someone has made and frozen, please share how you fared after freezing. Dud you thaw the strata first? I’d love to take this as a dish for the kids away at school, but need to supply specifics.

  64. 64

    Nancy says

    Kevin, thank you for this scrumptious recipe! I made it last weekend for Easter brunch, and the whole crowd enjoyed. I used two long skinny baguettes, halved each one lengthwise and then sliced;. Best strata ever! You are a wonderful cook (among your many talents). Can’t wait for the cookbook!

  65. 65

    Cookbook Collector says

    Forget about how delicious the strata is; this is the first time I’ve ever seen a dish prepared where someone confesses to having to stop and change out the dish (or pan) selection! I laughed so hard! And, no one has commented on it. Oh how I can relate to preparing the wrong size dish. I’m the cook and my husband cleans and sometimes comments that I use every dish in the kitchen. Oh, and pie pans… I have made a cheat sheet matrix for each of my 8 pie pan’s volume (cups), which run from 2.5 – 8 cups. I need to do the same for all my dutch ovens and mixing bowls. I agree with you, how hard would it be to stamp the volume on the dish bottom.

  66. 66

    Judy Pennington says

    That looks wonderful!! I would rather have something savory like this than something sweet. I love frittata’s and strata’s. My sister in law has a killer breakfast bake that is so rich and delicious you are full for the rest of the day! Or at least until dinner. lol

  67. 67

    Judy Pennington says

    Forgot to mention, I use finely chopped fresh spinach instead of frozen. Just like it better.

  68. 68

    Judy Pennington says

    Almost forgot, I use finely chopped fresh spinach instead of the frozen. Just like the taste of it better.

  69. 69

    Mary Ellen says

    Oh my, Kevin, this looks and sounds scrumptious ! I can’t wait to try it !

  71. 71

    GiGi says

    Gourmet Magazine dosent present a recipe and make me laugh like you do!! I always look forward to the commentary. Your adorable!

  72. 72

    Shirley Welch says

    This is a wonderful recipe and is one of my favorites. I have made this several times and is always a favorite with my guests. My brother always requests this when I make his annual birthday brunch. Try it, you will love it !

  73. 73

    Carol Samsel says

    This does look so good and I can’t wait to try it. My granddaughters are spending lots of time with me this summer and the oldest at 11 is wanting to learn more than just the basic cooking skills. This will be a great meal for her to prepare for us ♥ Love the way you describe the process and the easy floor clean up methods 🙂

  74. 74

    Nancy Miller says

    Hands down the most delicious strata ever to grace a brunch buffet at my house. Your recipe weaves some magic and these ingredients – in these proportions – have never tasted better! Thank you.

  75. 75

    Molly says

    Thanks for reminding me about this super delicious strata. Let’s get all your fabulous recipes into a cookbook so they’ll be right at hand, please!!! Love your floor cleaner!

  76. 76

    Clytie says

    Sounds absolutely delicious. I’m going to try it during the week using half and half fresh and frozen spinach. As usual thanks for a wonderful Sunday email.

  80. 80

    Michelle Newton says

    Oh Kevin, how I look forward to your Sunday morning posts – it has become a tradition to enjoy them over my first cup of coffee every week. This strata looks marvelous, and I will be trying it out on my family soon. Keep up the great work, and have a beautiful day!

  81. 81

    Abigail says

    What a perfect vegetarian dinner and as easy to make as it is delicious to eat. Wonderful!
    Thanks, Kevin, once again.

  82. 82

    Kay Hirai says

    I made this recipe twice already to feed a large crowd. It certainly received tons of raves.
    I love making this Strata recipe because it’s ingredient list isn’t overwhelming and can be put together the night before. I served it with glazed ham and Belgian Sour Cream Waffles with fruits on top. A perfect combination. Thanks for sharing all your wonderful recipes with us.
    I look forward to receiving your posts to see what else you are cooking up in your kitchen with Gracie!

  83. 83

    Linda A says

    Right now it’s morning. I’m starving but way too out-of-it to tackle this dish
    when first getting up. But the night before? No problem. I would love to simply
    pop this in the oven in the morning. I’ll put it on the “must-try
    list.” Looks great! And thanks for an amusing read!
    I’ve played the dump in/dump out game too with dishware that is too small
    for the quantity. El-pain-o!

  85. 85

    Joanna says

    You are a genius Kevin! – this is the recipe I was waiting for.
    It’s just perfect to make for breakfast for my large family coming
    over every weekend in the summer – I’ll feed them well before they’ll
    go to the beach. And the recipe could be modified with any ingredients
    we like – bacon, leeks, tomatoes!

    Thank you for your awesomeness! 🙂

  86. 86

    Karen says

    Kevin, I just recently joined started receiving your emails. I love your gardening tips, your recipes, your humor and your writing style (teacher here). Most of my family does not care for mustard, can you suggest a substitute?

  88. 88

    Julie B says

    This is a great recipe, Kevin and SO flexible that endless variations are possible using whatever’s on hand.

    I love your pics, too, and the commentary keeps this cook smiling.

  89. 89

    Samantha says

    My husband’s specialty for guests has been – ad infinitum – blueberry waffles for breakfast or brunch with fresh ground coffee press coffee. It’s gotten to the point that repeat visitors think it’s all he can make. Then you publish this… TAH- DAH!! I’m having people over for the 4th for brunch and this is the new menu (with mimosas – such a nice touch!). He agreed instantly after reading the ingredients. Thank you! And, like your beagle, my two collies just LOVE kitchen accidents of this kind so they thank you, too.

  90. 90

    Valerie C. says

    This looks delicious, I have to make it soon! My children eat so much better thanks to you 🙂

  91. 91

    Marsha says

    Your pictures of food, always make me hungry. I have all the ingredients on hand to try it, except the Swiss cheese. What do you think of cheddar as a substitute? I’ll put it together right now for the am bake off.

  92. 92

    Gina says

    Everything you make and should us how to make is so wonderful. I don’t know which to pick sometimes. the pictures are great and directions easy to follow. Thank you so much.

  94. 94

    Ed Morrow says

    Kevin,
    Another winner.
    I would love to have a book of your recipes so I can tell my friends to get the book instead of my having to make xerox copies for them.
    By the way what does it take to get invited to brunch at your place?
    Regards,
    Ed Morrow
    Carmel Valley, CA

  95. 95

    Aliyah Schick says

    Thank you, Kevin! This looks to be THE strata recipe I always wanted. I will, however, need to get a beautiful undersized baking dish to follow ALL the steps. And I guess I could borrow my friends’ beagle…

    I hope when they publish your cookbook they are smart enough to include lots of photos and personal touches like you do on this site. Those colorful bowls and utensils, plus Lily’s helpful supervision, add so much charm and make the recipes seem real and doable.

  96. 96

    Linda Stone says

    Am going to try this recipe very soon, with fresh spinach and challah cubes instead of white bread. Already know it will be wonderful!

  97. 97

    patrice caden says

    This looks wonderful. Now I know what I’m serving for Father’s Day. Thank you for all the wonderful recipes and tips. I look forward to seeing your email in my inbox every Sunday. Take care

  98. 98

    Georgette says

    I made this for breakfast yesterday and everyone loved it. Thanks Kevin for your wonderful recipes and your great sense of humor and wit.

  99. 99

    gloria says

    I plan to make this during the week!
    Probably would be just as good with other greens ie. Swiss Chard

  100. 100

    Meryl says

    This sounds great! I love Savory “bread puddings”. I would probably spring for some good gruyere for this as it sounds entirely possible this could go just one degree more over the top!

  101. 101

    Joann D. says

    Hi Kevin…..I use to make this dish many years ago when I worked in a retirement home.
    I’m going to make it this weekend for sure. Love all your recipes, hard to choose which one I like best.

  102. 102

    Anne Schomaker says

    I am one of those very fortunate friends that lives several miles from Kevin’s home. We have mutual friends and thus, I’m often on the receiving end of a Kevin delicacy. This happened on Sunday at a brunch when entering the party room a wonderful aroma filled the air. It was this dish baking in the oven. So many dishes were offered but when I found out what was baking, I saved all of my room for this spectacular dish. True to form, this dish is fabulous, so much so ,I had seconds. Yesterday I did food shopping and will make this recipe for dinner tonight but with a glass of wine!!!!!!!!!

  104. 104

    Marise says

    We can’t wait to eat this for a Father’s Day / Birthday combo this coming Sunday….it’s the Cook’s birthday… This for breakfast and fruit pizza for dinner 🙂

  106. 106

    Timothy White says

    This turned out perfectly! Thank-you for the recipe. I’m gonna wow my third group of friends tomorrow.

  108. 108

    Lynda says

    Thanks so much Kevin and have a very Merry Christmas. I’m going to try this dish with gf bread and a blue heeler/border collie cross.

  110. 110

    Patti D says

    Your Strata: Christmas Brunch of the Adults; French Toast Casserole for the Kids. VOILA!!!!!

    Thanks for the great veggie strata recipe.

  112. 112

    Diann MacRae says

    This is similar to what I make every year for Christmas morning – really yummy.

    Merry Christmas to you and your family from me, Eirick the Elkhound and cats Samantha and Sascha.

  113. 113

    Carolyn Contois says

    Thank you for asking Le C for the container size. I love them so much that I measured all of mine and marked them in laundry pen. I just could never remember ! I kept it European…used metrics!…..Peace Love Joy

  114. 114

    Liliana Blanco says

    The strata looks amazing and you make it look sooo easy, as always.
    We will have a very “Kevin Lee Jacobs” Christmas Eve dinner tonight, as the polpettine and Chocolate Frangelico bonbons will be part of the feast.
    Thank you so much for your emails, which always manage to make me laugh for some reason or another. And yes, this is a compliment!
    Season Greetings from Ottawa!

  116. 116

    Joanne says

    Hi – this looks perfect, but…

    Baking – 45-55 minutes on the center rack of a preheated 350 degree oven. Remove the plastic wrap, and bake uncovered until the strata is puffed and golden — 45-55 minutes. Let cool for 5 minutes, and then serve at once.

    Do you cook it 45-55 minutes two times? The blog portion says no, but the recipe, as pasted above, says to bake TWICE for 45 minutes… ??

  117. 117

    Emma says

    Ingredients are prepped and becoming acquainted with one another in the fridge for Christmas breakfast tomorrow. Thanks for all the fabulous recipes and tips!

  118. 118

    Catherine Caskey says

    Thanks for the wonderful recipe Kevin. I will be making it for brunch
    Next week for my dear friends, one of whom doesn’t eat meat – so this will be a hit.
    Do you have any suggestions for side dishes to accompany this? I am thinking fruit salad and bacon or sausage….but am looking for something crazy or exotic :)) Besides Prosecco or Mimosa’s…..
    Looking forward to your suggestions.
    Catherine

  119. 119

    Lu says

    I was so excited to see this recipe for my New Years Day brunch. I print out so many of Kevins recipes, that soon I’ll have a recipe for them alone.
    Alas, one major confusion – I returned to the website to recheck the recipe and read all the comments – STILL no clearer.
    I am afraid to put plastic wrap into a 350 or higher degree oven, in case it melts all over the prepared meal! Do we REALLY put plastic over the strata? Do we REALLY cook it 45 minutes or so TWICE? The only comment (I’m surprised) was Joanne above – did no one else wonder that?
    So, I’m going to cover with the casserole lid (yes, a 3 qt!) and bake it for 45 min and see if it’s cooked, and if not, take the cover off and return to the oven. Brunch may be delayed but oh well. Kevin – could you clarify when you say cover… is that with plastic wrap and do we in fact put the plastic into a hot oven?

  122. 122

    Gramd says

    Thank you for everything. Love your weekly posts Am enchanted by your A to Z gracious, elegant authenticity.

  123. 123

    JK Collins says

    Wanted to let you know, I tried this with gluten free bread. Don’t do it! It was a complete disaster.

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    Cathie says

    Kevin, this looks delicious and not too complicated.
    How would you suggest eating the leftovers?
    reheating in the oven? eating at room temperature?

    I’m anxious to see your reply.

    Thanks so very much.
    Regards,
    Catherine

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