Brunch dishes don’t get much cozier than this savory strata. This one layers toasted bread cubes with tender asparagus, wilted spinach, sweet leeks, and green garlic, all soaked in a rich herbed custard. It bakes up beautifully—puffy, golden, and fragrant—and works just as well for a spring luncheon as it does for a holiday brunch. You can make it ahead, bake it in ramekins, or bring it to the table in a big casserole for everyone to share.
INGREDIENTS:
1 loaf French bread (1 lb.), crusts removed, cut into 1-inch cubes
2 tablespoons unsalted butter
1/2 cup onion, chopped finely
1 leek, chopped
2 green garlic stalks, white part only, minced (or 2 cloves garlic, minced)
1 bunch asparagus, tough ends removed, cut into 1-inch pieces
10 ounces spinach, coarsely chopped (wilted briefly in a pan, squeezed to remove water) or 1 package frozen spinach, thawed and squeezed dry
3/4 cup dry white wine
6 large eggs
2 cups heavy cream
2 teaspoons fresh thyme leaves
2 tablespoons parsley, chopped
1/2 teaspoon lemon zest
1 teaspoon lemon juice
2 1/4 teaspoons kosher salt
(use less if using regular table salt)
1/4 teaspoon white pepper
1 1/2 cups grated cheese (Fontina, Jack, white cheddar, mild gouda, or a blend)
METHOD:
Prep the bread: Dry the cubes overnight or bake them at 300°F for 5–10 minutes until crisp and stale-feeling. Place in a large mixing bowl.
Melt the butter in a large sauté pan over medium heat. Add the onions and leeks, cooking until tender and translucent, about 5 minutes. Stir in the garlic, asparagus, spinach, and wine. Cook 3–5 minutes until the asparagus softens slightly and the wine reduces. Remove from heat.
In a separate bowl, whisk together the eggs, cream, thyme, parsley, lemon zest, lemon juice, salt, and white pepper.
Add the cooked vegetables to the bread. Pour the custard over the mixture and add half the grated cheese. Stir well and let stand for 5–10 minutes so the bread can absorb the liquid.
Coat a 9 × 13-inch baking dish with cooking spray. Transfer the mixture to the dish and top with the remaining cheese.
Bake at 375°F for 25–30 minutes, or until puffed, set in the center, and lightly golden. Cool 5 minutes before serving.
Make-Ahead: Assemble the strata the night before, cover tightly, and refrigerate. Remove from the fridge 30 minutes before baking and add 5 extra minutes to the bake time.
Ramekin Option: Bake in individual 1-cup ramekins; check for doneness at about 18–20 minutes.
SERVING SUGGESTIONS:
- Serve with a simple citrus-dressed green salad.
- Pair with roasted cherry tomatoes or grilled asparagus spears.
- For brunch, offer smoked salmon, bacon, or chicken-apple sausage on the side.
- A crisp white wine (Sauvignon Blanc or Pinot Gris) or sparkling wine pairs beautifully.
YIELD: Serves 8
