How far ahead can I assemble this Christmas breakfast strata?

Assemble it up to 24 hours before baking and keep it covered in the refrigerator. The sweet spot is 8 to 12 hours: the bread drinks the custard fully and the Dijon and nutmeg season every cube. Beyond 24 hours the bread starts to break down and the texture turns soft.

Can I bake the strata the same morning without the overnight rest?

Yes, with a shorter rest of at least 2 hours so the cubes absorb the custard. Press the cubes down twice during that rest. The flavor will be a little less deep than the overnight version, but the texture stays custardy and the squares still slice cleanly.

Why is my breakfast strata soggy in the middle?

Water is the cause, almost every time: bread that was not dried, peppers that were not cooked first, or spinach that was not squeezed dry. Each one donates liquid to the custard. Dry the bread 10 to 12 minutes, cook the peppers until soft, squeeze the spinach hard, and bake to 160°F at the center.

Can I use frozen spinach in this strata?

Yes. Thaw a 10 ounce package completely, then squeeze it in a clean towel until no more liquid comes out; you should end up with about a cup of very dry spinach. Skip the wilting step and scatter the squeezed spinach over the bread layers with the peppers.

How do I reheat leftover strata without drying it out?

Cover the square loosely with foil and warm it in a 325°F oven for 12 to 15 minutes. A teaspoon of milk sprinkled over the cut faces before reheating steams the crumb back to softness. In the microwave, use half power in short bursts so the eggs do not turn rubbery.

Christmas Breakfast Strata: Make-Ahead Veggie Bake

Ingredients

Scale

1 tablespoon unsalted butter, for the dish
8 cups crusty bread cubes, 1 inch, from a day old rustic loaf or sourdough (about 12 ounces / 340 g)
1 tablespoon olive oil
1 medium yellow onion, finely diced (about 1 cup)
1 large red bell pepper, diced (about 1 cup)
1 large green bell pepper, diced (about 1 cup)
2 cloves garlic, minced
5 ounces (140 g) baby spinach, roughly chopped (about 5 packed cups)
8 large eggs
2 1/2 cups (600 ml) whole milk
1 tablespoon Dijon mustard
1 teaspoon fine salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups (170 g) shredded Gruyere cheese
1 cup (115 g) shredded sharp cheddar cheese
2 tablespoons grated Parmesan, for the top
2 tablespoons sliced green onions, to serve (optional)

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Instructions

Heat the oven to 300°F (150°C). Spread the bread cubes on a baking sheet and dry for 10 to 12 minutes, until the surfaces feel firm and papery. Cool completely.
Warm the olive oil in a large skillet over medium heat. Cook the onion and both peppers with a pinch of the salt for 6 to 7 minutes, until soft and sweet. Add the garlic and cook 30 seconds.
Add the spinach a handful at a time and toss until just wilted, 1 to 2 minutes. Cool slightly, then squeeze handfuls of the mixture firmly to remove as much liquid as possible.
In a large bowl, whisk the eggs, milk, Dijon mustard, remaining salt, black pepper, and nutmeg until completely uniform.
Butter a 9 by 13 inch baking dish. Layer in half the bread cubes, half the vegetable mixture, and half of each cheese. Repeat with the rest, finishing with cheese.
Pour the custard slowly and evenly over the dish. Press every cube down gently with the back of a spoon until all the tops are wet.
Cover tightly and refrigerate at least 2 hours and up to 24 hours. Overnight, 8 to 12 hours, gives the deepest flavor.
Set the dish on the counter for 30 minutes while the oven heats to 350°F (175°C). Uncover and sprinkle the Parmesan over the top.
Bake 50 to 60 minutes, covered loosely with foil for the first 25 minutes, until puffed, deeply golden, and reading 160°F (71°C) at the center.
Rest 10 minutes. Scatter the green onions over the top, cut into 8 squares, and serve warm straight from the dish.

Author: Chef Jordan
Prep Time: 25 minutes
Cook Time: 55 minutes