Recipes Breakfast Breads and Cereals Breakfast Strata Lorraine

Breakfast Strata Lorraine

Breakfast Strata Lorraine is rated 4.9 out of 5 by 7.
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Prep Time: 20 minutes
Cook Time: 85 minutes
Servings: 12

Inspired by the ingredients in a classic quiche Lorraine, this do-ahead breakfast dish is great when you’re entertaining a crowd. Assemble the strata the night before and refrigerate, then bake the next morning.

Ingredients:

  • 2 Tbs. olive oil
  • 1 yellow onion, sliced
  • Kosher salt, to taste, plus 1 tsp.
  • Freshly ground pepper, to taste
  • 1 lb. (500 g) spinach
  • 1 1/2-lb. (750-g) loaf sweet batard, crusts removed, bread cut
      into 1-inch (2.5-cm) squares and toasted until dry (about 9
      cups)
  • 8 oz. (250 g) ham, diced
  • 6 oz. (185 g) Gruyère cheese, grated
  • 10 eggs
  • 2 1/2 cups (20 fl. oz./625 ml) half-and-half

Directions:

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. Transfer to a bowl.

In the same pan over medium heat, warm 1/2 Tbs. of the olive oil. Add half of the spinach, season with salt and pepper and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a colander. Repeat with the remaining 1/2 Tbs. olive oil and spinach. Using a rubber spatula, press out the excess moisture.

In a large bowl, toss together the bread cubes, the caramelized onion, spinach, ham and cheese. Transfer to a 4-quart (4-l) baking dish. In a bowl, beat together the eggs, half-and-half, the 1 tsp. salt and pepper, to taste. Pour over the bread mixture. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours.

Preheat an oven to 350°F (180°C).

Remove the plastic wrap from the baking dish and cover with a lid or aluminum foil. Bake for 20 minutes. Uncover and continue baking until the top is browned and the strata is cooked through, 40 to 50 minutes more. Serves 12.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Most Delicious Strata I've ever tasted! This strata recipe is nothing short of awesome. I used a brioche loaf and it was perfect. I read that some reviewers could not find a batard and I would like to clarify that a batard is a french term that refers to the shape of the loaf sometimes called a "torpedo loaf". This recipe is calling for a sweet bread in a batard shaped loaf; ask your baker for a bread that fits this criteria. If you have limited options any loaf of bread will work. I am so excited to make this recipe again because I received so many compliments! Thank you Williams-Sonoma, you always make me look like a pro!
Date published: 2016-09-03
Rated 5 out of 5 by from Great for Brunch I have made this several times. In fact, there is one in my fridge this evening, for a brunch tomorrow morning. It is savory, hearty and tender as written. Delicious! My guests ALWAYS love it too. I will serve with orange cranberry scones and sausage to round out my brunch.
Date published: 2015-11-07
Rated 4 out of 5 by from EZ Wonderful Brunch A delicious and easy dish. I needed to use a bit of leftovers in the fridge and wanted to make something easy that I could eat at will. This will definitely be my go to dish when I need a quick meal for myself or a great dish for a crowd. Made a few changes since I was using what I had on hand, and I wanted only 5 servings instead of 10. I used sourdough bread, a mix of gouda and ricotta cheese, and I had a little kale, spinach and chard, which I sautéed in some of the juice from the onions and ham. Also, did I mention that I sautéed the onions in duck fat. Absolutely fabulous.
Date published: 2015-04-17
Rated 5 out of 5 by from Delicious! This was wonderful. I made it just as stated except that I did not have Gruyere cheese so I used Swiss instead. I will definitely be making this again.
Date published: 2014-08-10
Rated 5 out of 5 by from Fabulous make-ahead for a group Make-ahead's are a hit for 'the morning after' ... and everyone needs something satisfying! I made mine with challah bread, since the one from the recipe was no where to be found. I left the crust on and dried it as I would for a stuffing. Fabulous!!! I can't wait to make it again for a baby shower I'm hosting soon. Farm stand, fresh tomatoes sliced up and served along side made the perfection complete.
Date published: 2014-04-14
Rated 5 out of 5 by from Perfect for Brunch! I made this last weekend for a special birthday brunch--all guests loved it. Like another reviewer I substituted the ham for bacon. I also used rosemary & olive oil bread instead of the bread it called for. The strata baked beautifully and was a perfect golden crusty color (baked 20 min covered and then another 45 min). When I make it next time I will use whole milk instead of the half & half to cut down on some calories.
Date published: 2014-04-08
Rated 5 out of 5 by from so delicious...with a fewchanges! Absolutely delicious, although I did make a few changes.....I replaced the ham with 1 lb. of bacon, using the drippings to caramelize the onions. I added 2 t. of fresh thyme to the onions while cooking, and used sourdough batard instead of sweet. Everyone LOVED it.....will be my go-to recipe for brunch occasions from now on!
Date published: 2014-03-22
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