Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Build it the night before
This is the whole point of a strata — you do all the work Saturday night and wake up to a house that smells incredible. Cube the ciabatta into bite-size pieces, about 4 cups. Melt the butter and toss the bread cubes with the melted butter and olive oil in a large bowl until every piece is glossy, then spread them into a greased 13x9-inch baking dish.
- 2
Layer the good stuff
Shred the Gruyere and white cheddar and scatter both over the bread. Thinly slice the green onions and coarsely chop the smoked salmon, then tuck them in among the cheese and bread so every square will get a little of everything.
- 3
Pour and chill
In another bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth. Pour it evenly over the whole dish, pressing the bread down gently so it soaks. Cover and refrigerate overnight — this soak is what makes it custardy instead of dry.
- 4
Let it wake up
In the morning, pull the dish out of the fridge 30 minutes before baking so it loses its chill. Meanwhile, heat the oven to 350 degrees. No rush — pour your coffee.
- 5
Bake low and slow
Cover and bake for 30 minutes. Uncover and bake another 25 to 30 minutes, until a knife slipped into the center comes out clean and the top is golden and puffed. Let it stand 10 minutes before cutting so it sets up.
- 6
Serve it like brunch
Cut into squares and finish each piece with a spoonful of creme fraiche or sour cream and a shower of minced chives. Mimosas and fresh fruit alongside, and you have officially hosted.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Overnight Smoked Salmon and Gruyere Strata
Created by: SundayBrunchClub
Ingredients
- 4 cup ciabatta bread
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cup Gruyere cheese
- 2 cup white cheddar cheese
- 10 green onions
- 1/2 lb smoked salmon
- 8 eggs
- 4 cup milk
- 4 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- creme fraiche
- chives
Instructions
- Build it the night beforeThis is the whole point of a strata — you do all the work Saturday night and wake up to a house that smells incredible. Cube the ciabatta into bite-size pieces, about 4 cups. Melt the butter and toss the bread cubes with the melted butter and olive oil in a large bowl until every piece is glossy, then spread them into a greased 13x9-inch baking dish.
- Layer the good stuffShred the Gruyere and white cheddar and scatter both over the bread. Thinly slice the green onions and coarsely chop the smoked salmon, then tuck them in among the cheese and bread so every square will get a little of everything.
- Pour and chillIn another bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until smooth. Pour it evenly over the whole dish, pressing the bread down gently so it soaks. Cover and refrigerate overnight — this soak is what makes it custardy instead of dry.
- Let it wake upIn the morning, pull the dish out of the fridge 30 minutes before baking so it loses its chill. Meanwhile, heat the oven to 350 degrees. No rush — pour your coffee.
- Bake low and slowCover and bake for 30 minutes. Uncover and bake another 25 to 30 minutes, until a knife slipped into the center comes out clean and the top is golden and puffed. Let it stand 10 minutes before cutting so it sets up.
- Serve it like brunchCut into squares and finish each piece with a spoonful of creme fraiche or sour cream and a shower of minced chives. Mimosas and fresh fruit alongside, and you have officially hosted.