Grand Central Strata
Create a show-stopping brunch centerpiece with this Grand Central Strata, a layered baked dish that’s as comforting as it is vibrant. Made with hearty cubes of day-old sourdough or French bread, this recipe combines tender sautéed vegetables—like sweet bell peppers, onions, and wilted spinach—with a rich, savory custard infused with Dijon mustard and garlic powder for a subtle kick. Melted layers of sharp cheddar and nutty Parmesan cheese make every bite irresistibly cheesy, while the overnight option makes it a stress-free addition to any special occasion. Whether you’re hosting a weekend gathering or meal-prepping for the week ahead, this golden-baked strata is the perfect blend of easy preparation and restaurant-quality flavor.
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Recipe Information
Ingredients
- 6 cups Day-old bread (such as sourdough or French bread), cubed
- 1 medium Chopped onion
- 2 large Diced bell peppers (mixed colors)
- 3 cups Baby spinach leaves
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 8 large Eggs
- 2 cups Milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of olive oil or cooking spray.
In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and diced bell peppers for 5-7 minutes, or until the vegetables have softened.
Add the baby spinach to the skillet and cook for an additional 1-2 minutes, stirring until the spinach is wilted. Remove the skillet from heat and set aside.
In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and garlic powder until fully combined.
Layer half of the cubed bread evenly across the bottom of the greased baking dish. Top with half of the sautéed vegetable mixture, 1 cup of shredded cheddar cheese, and 1/4 cup of Parmesan cheese. Repeat the layering process with the remaining bread, vegetables, and cheeses.
Pour the egg mixture evenly over the entire dish, ensuring all the bread pieces are soaked in the liquid.
Cover the dish with aluminum foil and let it rest for 15-20 minutes to allow the bread to absorb the egg mixture. If preparing in advance, you can refrigerate the dish overnight at this stage.
Bake the strata covered for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and the egg mixture is fully set.
Let the strata cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 10454 mg | 455% | |
| Total Carbohydrate | 585.7 g | 213% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 59.4 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 3479 mg | 268% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 3033 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
