Leek and Morel Strata
Elevate your brunch table with this decadent Leek and Morel Strata, a savory bread pudding bursting with earthy flavors and creamy textures. This recipe combines tender leeks, luxurious morel mushrooms, and a medley of Gruyère and Parmesan cheeses to create a rich, custardy bake that's both comforting and elegant. Cubes of day-old rustic bread soak up a perfectly balanced custard made with whole milk and heavy cream, while fragrant thyme and garlic add depth to every bite. Baked until golden and puffy, this dish is ideal for entertaining or a weekend indulgence. Garnish with fresh parsley for a pop of color and serve warm to let the layers of flavor shine. Whether you're hosting a crowd or treating your family to something special, this strata is guaranteed to impress.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 cups day-old rustic bread, cubed
- 3 tablespoons unsalted butter
- 2 leeks, white and light green parts only (thinly sliced)
- 1.5 cups morel mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1.5 cups Gruyère cheese, shredded
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Spread the cubed bread onto a baking sheet and toast in the oven for 8-10 minutes until lightly crisp. Set aside.
In a large skillet, melt the butter over medium heat. Add the leeks and sauté for 5-6 minutes until softened.
Add the morel mushrooms to the skillet and cook for another 4-5 minutes, stirring occasionally, until tender.
Stir in the minced garlic and thyme. Season with salt and pepper. Cook for an additional 1-2 minutes, then remove from heat.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, and Parmesan cheese until well combined.
Add the toasted bread cubes to the bowl and gently fold to coat them in the custard mixture. Let sit for 10 minutes to allow the bread to absorb the liquid.
Stir in the leek and morel mixture, along with the Gruyère cheese.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 40-50 minutes, or until the strata is puffed and golden brown, and a knife inserted into the center comes out clean.
Let cool for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.9 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 605 mg | 47% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 644 mg | 14% | |
*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.
