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Gathering together for brunch is my new favorite way to entertain. We had a delightful, long dinner party some weeks ago but recovery is a little harder with a baby that wakes up before 7 am no matter when you go to sleep. On Sunday morning, we had guests over and thanks to a menu that could be prepared entirely the night before, it was the easiest social gathering I’ve hosted.

My pal Ebony, ultra creative owner of Snow & Graham, inspired yet another culinary decision of mine. The weekend before, she served us a memorable strata layered with goat cheese, fresh basil and sun dried tomatoes. I followed her lead and welcomed strata into my brunch repertoire. Strata is basically an eggy bread pudding that soaks overnight. Below is the recipe I used and a few variations. Be creative.

I love the menus that Kristen at The Kitchen Sink Recipes offers. So, here is one of my own for an easy Mother’s Day Brunch to feed a crowd.

Mimosas to Toast the Moms!

Ultimate Cinnamon Rolls

Mushroom, Spinach & Gruyere Strata

Fresh Fruit Salad

Coffee

Consider a little take home gift of baked goods if you have time in advance. Perhaps some White Chocolate Macadamia Nut Cookies packed in paper-covered recycled canister or mini Banana Bread Loaves.

Mushroom, Spinach & Gruyere Strata
Serves 8-10

8 cups day old bread cut in 1 inch pieces (Italian loaf would be good. I used Challah)
9 eggs
3 cups milk
2 teaspoons dijon mustard
1 teaspoon salt
1 teaspoon pepper
1 cup shredded Gruyere cheese
8-10 sliced button mushrooms
1 cup fresh baby spinach, coarsely chopped

Use day old bread for this recipe OR heat cubes of bread in a 250 degree oven for about 10 minutes to dry it out. The dryer bread will soak up the egg and milk mixture better. Beat together eggs and milk with a whisk. Add mustard, salt and pepper and whisk together. Put bread in a buttered 9 x 13 baking dish. Add mushrooms, spinach and half the cheese. Use your hands to mix it together slightly, spreading it evenly around the pan. Gently pour the egg mixture over it, covering the bread mixture. Sprinkle remaining cheese on top. Cover and refrigerate overnight.

Heat oven to 350 degrees. Bake the strata for 30-40 minutes until egg is set and edges are browned. Serve warm.

Variations: Make the same bread and egg mixture but try different veggies and cheese: Goat cheese, sun-dried tomatoes and basil OR Canadian bacon, mushrooms and cheddar cheese.

Related Posts with Thumbnails PRINT RECIPE

19 Responses to “Make Ahead Mother’s Day Brunch: Mushroom, Spinach & Gruyere Strata”

  1. gemma Says:

    This looks delicious! Perfect for a Mother’s Day brunch.

  2. Jen Says:

    Your photo stopped me in my Webby tracks! I like the casual nature of this recipe and its openness to variations. Is perfect weekend brunch fare—toss in whatever you have on hand and run with it.

  3. EB Says:

    I wasn’t planning on cooking brunch for mom… but now I just might!

  4. Becca Says:

    Yes. This is exactly what I wanted to see. A strata is a perfect idea for my mom this Mother’s Day! I knew I needed something beyond the traditional eggs and toast! Thanks :)

  5. Recipe Hit List: Mother’s Day Brunch Ideas : TipNut.com Says:

    [...] Make Ahead Mother’s Day Brunch: Mushroom, Spinach & Gruyere Strata: Variations: Make the same bread and egg mixture but try different veggies and cheese: Goat cheese, sun-dried tomatoes and basil OR Canadian bacon, mushrooms and cheddar cheese. Recipe found at Whipped. [...]

  6. Preston Says:

    It really does look fabulous. I may have to try this out and take it over to my Mom’s for Mother’s Day. I love quick and easy and tasty. And, if you get a chance, please stop by my newly redesigned blog on my new domain and tell me what you think of it.

  7. Moltomom Says:

    Now if only someone would serve this to me on Sunday morning in bed!

  8. YeastSpotting 5.8.09 | Wild Yeast Says:

    [...] Mushroom, Spinach & Gruyere Strata ~ Whipped [...]

  9. Stolk Says:

    Happy belated Mother’s Day to one of my favorite mamas!

  10. Julie from Calabasas Says:

    I made this delicious strata recipe and added sauteed onions and a package of sliced mushrooms. I also added nutmeg to the egg mixture (nutmed with eggs -phenomenal!).

    The dish received rave reviews all around. It was exquisite!

  11. Sprouted Kitchen Says:

    Yum! Anything with eggs and vegetables… so good! Glad I found your site, looks great!

  12. Summer Snack Plate Says:

    [...] I usually include cheeses, nuts, bread or crackers, fruit and leftovers. This time, we had some egg strata from a brunch I had hosted that I cut into squares and served cold along with the rest of the spread. All this meal needed was some blueberry crisp or cobbler for dessert. But of course, that would have meant turning on the oven. Maybe next time. No Tags [...]

  13. storage stockport Says:

    Completely agree with your comments on this – thanks for taking the time to post.

  14. Floyd Betterley Says:

    Thank you so much for the article. I enjoyed reading your article! Would you like to be guest writer for my blog?

  15. Sun Dried Tomato, Goat Cheese & Basil Strata Says:

    [...] year, I suggested this Mushroom, Spinach and Gruyere Strata for Mother’s Day brunch.  Looking back at that post, I [...]

  16. lil Says:

    I just stumbled across this while searching for a good brunch recipe and it looks delicious! Just one question: do you bake it covered, or uncovered?

  17. Joyce Says:

    This is lovely, but shouldn’t you be crediting Gourmet for adapting from its recipe? http://www.epicurious.com/recipes/food/views/Spinach-and-Cheese-Strata-107754

  18. Caroline Says:

    Joyce – thank you for reading. I appreciate your comment and please know that I always credit recipes when I use them or even adapt them. My friend told me the basic bread, egg and custard mixture and I added these mix-ins on my own. In all the stratas I make, I think the mustard is key, another trick from my pal Ebony. And, i never use onions because my kids pick around them. One more note, if you choose to make a recipe like this – try fresh spinach! I think it keeps such a nice texture over frozen in baked dishes.

    The Gourmet recipe is also sure to be delicious! Thank you again for reading and taking the time to write.

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