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Brioche Breakfast Strata with Asparagus, Artichokes, and Ham Recipe

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4.4 from 6 reviews

This Brioche Breakfast Strata is a savory layered casserole featuring tender brioche bread, fresh asparagus, artichoke hearts, diced ham, and melted Gruyere cheese, all soaked in a rich egg custard. Perfect for a hearty brunch or special breakfast, this dish is baked to golden perfection with a fluffy, custardy center and crisp edges.

  • Total Time: 1 hour 30 minutes plus chilling time
  • Yield: 8 servings

Ingredients

Bread

  • 8 slices brioche bread, cubed (approximately 8 cups)

Vegetables

  • 1 pound medium asparagus, tough ends trimmed to yield 12 ounces, stems cut into 1-inch pieces, tops cut approximately 2 1/2 to 3 inches and separated from the stems
  • 1 bag (12-ounce) frozen artichoke hearts, thawed, squeezed of excess water, and coarsely chopped

Protein

  • 8 ounces diced ham
  • 8 large eggs

Dairy

  • 2 cups grated Gruyere cheese, or aged white Cheddar
  • 2 cups whole milk or half-and-half

Others

  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Cooking spray

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 325°F (163°C). Spray a 13 x 9-inch baking pan with cooking spray to prevent sticking.
  2. Toast the bread cubes: Spread the cubed brioche bread on a baking sheet and bake for 10 minutes, just until lightly toasted and dried out. This helps prevent the strata from becoming soggy.
  3. Layer the first half of ingredients: Place half the toasted brioche bread cubes evenly in the prepared baking pan. Scatter half of the asparagus stems over the bread, followed by half the chopped artichoke hearts and half the diced ham. Sprinkle half the grated Gruyere cheese on top.
  4. Layer the remaining ingredients: Repeat the layering process with the remaining bread cubes, asparagus stems, artichoke hearts, and ham. Top with the rest of the cheese, then scatter the separated asparagus tips over the entire top layer for a decorative touch.
  5. Prepare the custard mixture: In a bowl, whisk together the eggs, whole milk or half-and-half, salt, and freshly ground black pepper until well blended and smooth.
  6. Combine custard with strata: Pour the egg custard evenly over the layered ingredients in the baking pan. Gently press down the asparagus tips and the bread to allow the custard to soak through all layers.
  7. Chill the strata: Place the strata in the refrigerator for at least 1 hour to allow the bread to absorb the custard thoroughly. Alternatively, cover with plastic wrap and refrigerate overnight for convenience.
  8. Bake the strata: Bake uncovered for 1 hour at 325°F (163°C), or until the strata is puffed up, golden brown around the edges, and the center is set and firm to the touch.
  9. Rest and serve: Remove from the oven and let the strata rest for 10-15 minutes before cutting into pieces. Serve warm as a satisfying breakfast or brunch dish.

Notes

  • Using stale or slightly toasted bread helps prevent a soggy strata by absorbing the custard better.
  • You can substitute Gruyere cheese with aged white Cheddar if preferred.
  • The strata can be prepared the night before and baked fresh in the morning for convenience.
  • Feel free to add herbs like thyme or chives for extra flavor.
  • Make sure to press down the bread and asparagus after pouring custard to ensure even soaking.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/brioche-breakfast-strata-with-asparagus-artichokes-and-ham-recipe/