Tired of the same old brunch? Say hello to your new favorite savory bake! This Italian-inspired strata is the ultimate comfort food, layering crusty bread, vibrant spinach, sun-kissed tomatoes, and a rich, cheesy custard. It’s incredibly easy to throw together and perfect for a lazy weekend brunch, a satisfying weeknight dinner, or even a holiday gathering. Get ready to fall in love with this rustic, flavorful, and oh-so-delicious dish that will have everyone asking for seconds!
Ingredients
• 8 ounces / 225 g crusty country Italian bread, cut into 1-inch or 2.5 cm cubes, about 8 cups
• 1 14.5-ounce / 411 g can diced tomatoes with basil, garlic, and oregano, drained
• 1 10-ounce / 280 g package frozen chopped spinach, thawed and squeezed very dry
• 1 cup / 113 g shredded Italian cheese blend
• 1/2 cup / 75 g chopped onion
• 1/3 cup / 55 g pitted kalamata olives, quartered
• 2 cloves garlic, minced
• 4 large eggs, lightly beaten
• 2 cups / 480 ml half-and-half, light cream, or milk
• 1/4 teaspoon crushed red pepper
Instructions
1. Preheat your oven to 325°F / 165°C. Lightly grease a 2-quart or 8×8-inch square baking dish. In an extra-large bowl, combine the bread cubes, drained tomatoes, thawed spinach, Italian cheese blend, chopped onion, kalamata olives, and minced garlic. Toss gently until everything is well mixed, then transfer the mixture to your prepared baking dish.
2. In a separate large bowl, whisk together the eggs, half-and-half, and crushed red pepper until smooth. Pour this custard mixture evenly over the bread in the baking dish. Use the back of a spoon to gently press down on the bread, ensuring it soaks up the liquid. Don’t worry if the dish looks very full!
3. Bake uncovered for 60 to 65 minutes. The strata is ready when it’s beautifully puffed, golden brown, and a thermometer inserted into the center registers 170°F / 77°C. Let the strata stand for 15 minutes before slicing and serving to allow it to set properly.
Nutritional Information
• Nutrition Facts
• PER SERVING: 328 calories, 16 g total fat (8 g saturated fat), 174 mg cholesterol, 787 mg sodium, 33 g carbohydrates, 3 g fiber, 14 g protein.
Pro Tips
• Use day-old, stale bread for the best texture. A sturdy, crusty loaf like ciabatta or sourdough works best as it will absorb the custard without becoming mushy.
• For the best texture, ensure your thawed spinach is squeezed completely dry. Place it in a clean kitchen towel and wring out as much liquid as possible to prevent a soggy strata.
• This is the perfect make-ahead dish. Assemble the entire strata, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, adding 5-10 minutes to the bake time if needed.
FAQ
Q: Can I make this strata vegan
A: This recipe relies heavily on eggs and dairy for its structure and richness. To make a vegan version, you would need to replace the eggs with a plant-based alternative like a JUST Egg product or a homemade tofu-based custard (blended silken tofu, nutritional yeast, and black salt). You would also need to use your favorite dairy-free Italian cheese blend and a plant-based milk or cream like oat or soy milk. The final texture will be different but can still be delicious.
Q: How can I add more protein to this vegetarian strata
A: To boost the protein content, consider adding a can of drained and rinsed cannellini beans or chickpeas to the bread mixture. You could also incorporate 1 cup of crumbled vegetarian sausage or sautéed mushrooms, which add both protein and a savory, ‘meaty’ flavor that complements the Italian ingredients.
Q: What’s the best way to store and reheat leftover strata
A: Store leftover strata tightly covered in the refrigerator for up to 4 days. For best results when reheating, place individual slices in a 350°F (175°C) oven or air fryer for 10-15 minutes until heated through and slightly crispy on top. You can also microwave it for a quicker option, though the texture will be softer.
Q: Can I use different vegetables in this recipe
A: Absolutely! This strata is very versatile. Feel free to substitute or add other vegetables. Sautéed mushrooms, bell peppers, zucchini, or artichoke hearts would be wonderful additions. Just be sure to cook any vegetables with high water content first to avoid a soggy result.
