Brioche Breakfast Strata

4.80 from 15 votes

This Brioche Breakfast Strata with asparagus, artichokes, and ham is an easy make-ahead brunch casserole packed with spring vegetables, savory ham, and melty Gruyère cheese. Perfect for Easter brunch, Mother’s Day, bridal showers, or holiday mornings. A French-inspired egg bake so delicious that a bed and breakfast serves it to guests!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Breakfast and Brunch

Cuisine: French

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
8 slices brioche bread cubed (approximately 8 cups)
1 pound asparagus medium in width, tough ends trimmed to yield 12 ounces, stems cut into 1-inch pieces, tops cut approximately 2 1/2 to 3 inches and separated from the stems
1 bag (12-ounce) frozen artichoke hearts thawed and squeezed of excess water, coarsely chopped
8 ounces diced ham
2 cups grated Gruyere cheese or aged white Cheddar
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 for 10 minutes, just until lightly toasted and dried.
Place half the brioche bread cubes in the prepared baking pan.
Scatter approximately 1/2 of the asparagus stems over the bread.
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. Gently press the asparagus down into the moistened bread.
Place in the refrigerator for at least 1 hour. (At this point, strata may be covered with plastic wrap and refrigerated overnight.)
Bake 1 hour or until puffed and golden around the outside. The center should be set and firm to the touch.
Let it rest for 10-15 minutes. Cut into pieces as desired and serve.

Notes

SUBSTITUTIONS:

You can substitute almost any other bread for the brioche, such as Hawaiian, challah, croissants, or good-quality white bread.
If you don’t consume pork, you can use turkey ham.
Substitute Grand Cru, white Cheddar, Fontina, or regular Swiss cheese for the Gruyere.
You can use whole milk in place of half-and-half.

TIPS:

Use slightly stale brioche. Day-old bread absorbs better without getting mushy. If fresh, cube and lightly toast, or let it sit out overnight.
Cut bread into uniform cubes for even soaking and baking.
Whisk eggs and dairy thoroughly for a smooth texture.
Chill assembled strata at least 1 hour so the custard fully soaks in.

MAKE AHEAD:

After pouring custard over the layers, cover with plastic wrap and refrigerate.
Let it stand at room temperature while the oven preheats.

FREEZER-FRIENDLY:

Is better frozen as leftovers. Bake it first, let it cool completely, cut into pieces, wrap well, and freeze.
Thaw in the refrigerator and reheat in the oven until heated through.

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