Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
Level: | Easy |
Total: | 9 hr 20 min |
Active: | 25 min |
Yield: | 4-6 |
Ingredients
- Unsalted butter, for the baking dish
- 2 tablespoons olive oil
- 12 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 cups half-and-half
- 1/4 cup grated Parmesan
- 10 large eggs
- One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)
- 2 cups shredded Swiss cheese
- 6 ounces diced ham
Instructions
- Butter a 9-by-13-inch baking dish.
- Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
- Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 730 |
Total Fat | 48 g |
Saturated Fat | 22 g |
Carbohydrates | 38 g |
Dietary Fiber | 2 g |
Sugar | 9 g |
Protein | 38 g |
Cholesterol | 418 mg |
Sodium | 929 mg |