With fresh asparagus, smoky ham, and a layer of sourdough bread baked in a silky custard, this strata is warm, filling, and memorable — perfect for brunch any time of year. Tangy Dijon mustard and slightly sweet, slightly salty Gruyère add depth of flavor, and Dinner Bell butter gives it a delicious richness.
How To:
- Preheat the oven to 350°F. Grease a 9x13-inch pan with butter.
- In a large bowl, toss the bread with the melted butter until well coated. Scatter the bread on a rimmed baking sheet and toast for about 15 to 18 minutes, turning halfway through, until the bread is golden brown and crispy. Let cool completely.
- In a medium bowl, beat the eggs. Add the heavy cream, milk, Dijon mustard, hot sauce, salt, and black pepper. Whisk until well combined.
- In a large bowl, toss together the toasted bread, asparagus, ham, chives, and ¾ of the Gruyère.
- Reserve the remaining Gruyère in an airtight container in the refrigerator.
- Transfer the filling to the baking dish, spread it evenly, and pour the custard on top. Cover with saran wrap and chill in the refrigerator overnight.
- Place the strata on the counter and let it warm to room temperature before baking, about 1 hour. Preheat the oven to 350°F.
- Sprinkle the reserved Gruyère over the strata. Bake for 55 to 65 minutes until the strata slightly jiggles when moved, the bread is well browned, and the cheese is golden.
- Let cool for 15 minutes, garnish with chives, and serve.
Recipe adapted from: New York Times Cooking