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Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere on cooling rack with serving fork.
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4.80 from 15 votes

Breakfast Strata with Asparagus Artichokes Ham and Gruyere

Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere is the perfect French-inspired spring special occasion treat for family and friends and it's super easy!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Breakfast and Brunch
Cuisine: French
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • Cooking spray
  • 6 thick slices brioche bread cubed (approximately 6 cups)
  • 1 pound asparagus medium in width, tough ends trimmed, cut into 1-inch pieces
  • 1 bag (12-ounce) frozen artichoke hearts thawed and squeezed of excess water, coarsely chopped
  • 8 ounces diced ham
  • 2 cups grated Gruyere cheese
  • 8 large eggs
  • 2 cups whole milk or half-and-half
  • 1 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  • Preheat oven to 325 degrees. Spray a 13 x 9-inch baking pan with cooking spray.
  • Place cubed brioche bread on a baking sheet and bake 10 minutes to lightly toast.
  • Place half the brioche bread cubes in the prepared baking pan.
  • Scatter approximately 1/3 of the asparagus stems over the bread (reserve tips for the top).
  • Scatter half the coarsely chopped artichoke hearts over the bread and asparagus.
  • Scatter half the diced ham over the bread, asparagus and artichokes.
  • Sprinkle with half the cheese.
  • Repeat layers with remaining bread cubes, asparagus stems, artichoke hearts and ham followed by the rest of the cheese.
  • Scatter asparagus tips over the top.
  • Whisk eggs and milk or half-and-half together in a bowl until well blended along with salt and black pepper.
  • Pour custard over the layers. (At this point, strata may be covered with plastic wrap and refrigerated overnight.)
  • Bake 1 hour or until puffed and golden around the outside.
  • Let rest 5-10 minutes. Cut into squares and serve.

Notes

SUBSTITUTIONS:
  • Brioche can be pricey, but good quality, buttery white bread, or country style are great substitutes.
  • Grand Cru, Swiss cheese, or Gouda work well in place of Gruyere.
MAKE AHEAD:
  • After pouring custard over the layers, cover with plastic wrap and refrigerate.
  • Let stand at room temperature while the oven preheats.
 

Nutrition

Serving: 1 | Calories: 289kcal | Carbohydrates: 6g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 995mg | Potassium: 302mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 3mg | Calcium: 451mg | Iron: 2mg