Spring Vegetable Strata

Main Dishes

This savory brunch dish is a great encore for homemade bread that is several days old.  Put together the night before and pop it in the oven the next morning! 






12 servings

Prep Time

30 minutes

Chill Time

8+ hours

Bake Time

50 to 60 minutes

Stand Time

10 minutes


  • 2 tablespoons olive oil, extra virgin
  • 3 leeks, trimmed, washed well and thinly sliced (discard tough green parts)
  • 2 cups fresh asparagus pieces, about 1-inch long
  • 2 cups thinly sliced kale
  • 8 cups stale homemade bread*, cut into 1/2-inch cubes
  • 10 eggs
  • 2-1/2 cups milk
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black fine grind pepper
  • 4 ounces goat cheese, crumbled


Heat oil in a large skillet over medium-high heat.  Add leeks and cook for 2 to 3 minutes or until softened.  Add asparagus and kale; cook for 3 to 4 minutes until bright green in color but still crisp.

Generously spray 13 x 9-inch baking dish with cooking spray.  Add bread cubes.  Top with cooked vegetables. 

Whisk together eggs and milk in a large bowl. Add mustard, garlic, salt and pepper and whisk until well blended.  Evenly pour over bread and vegetables.  Cover and refrigerate at least 8 hours or overnight.

Remove from refrigerator; uncover and sprinkle goat cheese over top.  If using a ceramic or glass baking dish, place dish in a COLD oven and bake (uncovered) at 350°F for 50 to 65 minutes or until knife inserted in center comes out clean. If using a metalic baking dish, preheat oven to 350°F and bake for 40 to 45 minutes.

Let strata stand for 10 minutes before serving.


* Almost any plain or savory loaf or dinner roll will work in this recipe.  You'll need about a 1/2 loaf.  Only have a slice or two?  Freeze stale bread and when you've got 7 to 9 slices you'll have enough to make this delicious strata.