This Christmas, move beyond traditional cinnamon rolls and introduce a hearty, flavorful strata that blends the comfort of bread pudding with the savory appeal of a frittata. This dish is designed for relaxed mornings – assemble it the night before and enjoy your family instead of the kitchen chaos. The recipe’s versatility allows for customization, making it suitable for both adventurous palates and picky eaters.
Versatility and Customization
The core concept can be adapted endlessly. Mediterranean variations with artichokes, sun-dried tomatoes, and feta are just one option; roasted squash and kale offer another. For families with children, finely chopping vegetables ensures they blend into the dish, reducing the chances of selective eating. The strata also welcomes additions like browned breakfast sausage or crispy bacon for meat-eaters.
The Power of Gruyere
Emmi Gruyere stands out as an ideal cheese for this recipe. Its nutty, assertive flavor profile complements mushrooms and leeks beautifully, while its excellent melting quality ensures a creamy, cohesive texture. Beyond this dish, it enhances grilled cheese sandwiches and mashed potatoes, proving its versatility. (Check your local store locator for availability.)
Recipe Breakdown: Mushroom, Leek & Gruyere Strata
Serves: 6
Prep Time: 20 minutes (plus overnight soaking)
Cook Time: 30 minutes
This recipe emphasizes ease and flavor. The bread-soaking method ensures a tender, custard-rich result.
Ingredients:
- 8 oz. fresh bread, cubed (country loaf, French, or ciabatta work well)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 8 oz. mixed mushrooms, stemmed and sliced
- 2 small/1 large leek, white and light green parts, cleaned and sliced
- 4 oz. baby spinach
- 8 eggs
- 1 ½ cup whole milk
- ½ cup cream
- ½ tsp. sea salt
- ½ tsp. Fresh ground pepper
- ½ tsp. Dried oregano
- 1 Tbsp. hot sauce (optional)
- 1 heaping cup/6 oz. grated Emmi Gruyere, shredded
- Fresh parsley, for garnish
Instructions:
- Toast the Bread: Preheat oven to 375°F (190°C). Spread cubed bread on a baking sheet and toast for 10 minutes, until golden and slightly dried out.
- Sauté the Vegetables: Heat oil and butter in a large, oven-proof skillet (cast iron is ideal). Add mushrooms, leeks, salt, and pepper. Sauté for 8 minutes until softened. Stir in spinach, turn off heat, and allow to wilt and cool. Add the toasted bread.
- Prepare the Custard: Whisk together eggs, milk, cream, salt, pepper, oregano, and hot sauce (if using). Incorporate the Gruyere cheese. Pour over the vegetables and bread, pressing the bread down to ensure even custard absorption.
- Soak and Bake: Let soak at room temperature for 1 hour or cover and refrigerate overnight. Reduce oven temperature to 350°F (175°C). Bake for 30 minutes, or until the center is set with a slight jiggle.
- Serve: Garnish with fresh parsley and serve warm.
This strata offers a comforting, customizable, and relatively effortless breakfast solution for busy holiday mornings. The overnight soak eliminates kitchen stress, making it ideal for a relaxed Christmas celebration.
