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Easy Make-Ahead Asparagus Gruyere Strata

Easy Make-Ahead Asparagus Gruyere Strata - featured image
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A comforting and delicious brunch casserole featuring fresh asparagus, nutty Gruyere cheese, and custard-soaked crusty bread. Perfect for make-ahead meals and gatherings.

Ingredients

Scale
  • 8 cups day-old crusty bread, cubed (French or sourdough)
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 ½ cups shredded Gruyere cheese
  • 8 large eggs, room temperature
  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil or butter
  • 2 tablespoons chopped fresh parsley or chives (optional)

Instructions

  1. Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and sweet-smelling.
  2. Add the asparagus pieces and cook for another 3-5 minutes until just tender but still bright green.
  3. Add the minced garlic and cook for 30 seconds more. Remove from heat and set aside.
  4. Cube 8 cups of day-old crusty bread into roughly 1-inch pieces. Spread the cubes evenly in a greased 9×13-inch baking dish.
  5. In a large bowl, whisk together 8 large eggs, 2 ½ cups whole milk, and ½ cup heavy cream until fully combined and slightly frothy.
  6. Season the custard mixture with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
  7. Sprinkle the sautéed asparagus and onion mixture evenly over the bread cubes.
  8. Sprinkle 1 ½ cups shredded Gruyere cheese evenly over the strata. Add fresh herbs if using.
  9. Slowly pour the egg mixture evenly over the strata, pressing down gently with a spatula to help the bread absorb the liquid.
  10. Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
  11. Preheat oven to 350°F (175°C). Remove cover and bake uncovered for 45-55 minutes until puffed, golden brown, and a knife inserted in the center comes out clean.
  12. Let the strata rest for 10-15 minutes before slicing and serving.

Notes

Use day-old bread to prevent sogginess. Room temperature eggs and milk help create a smooth custard. Sauté vegetables before assembly to avoid watery strata. Tent with foil if top browns too quickly. Refrigerate assembled strata overnight for best flavor and texture.

Nutrition

Keywords: asparagus, strata, Gruyere, brunch, make-ahead, casserole, easy, savory, breakfast

Find it online: https://prismtaste.com/easy-make-ahead-asparagus-gruyere-strata-recipe-for-perfect-brunch/