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Ham and Asparagus Strata
Ham and Asparagus Strata
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Delicious Breakfast Strata: Layers of rustic bread, Gruyere cheese, ham, asparagus, and creamy egg mixture baked to perfection.
Ingredients:
  • 1 loaf Italian or French rustic bread, cut into 1 1/2-inch cubes, about 8 cups total of bread cubes
  • 1 pound asparagus spears, woody ends removed, spears cut into 3/4-inch pieces
  • Kosher salt (for blanching water)
  • 1 medium bowl of ice water
  • 2 tablespoons softened butter (for buttering the dish)
  • 6 ounces ham, cut into 1/4-inch cubes, about 2 cups
  • 4 ounces Gruyere cheese, grated, about 1 cup, packed
  • 4 eggs
  • 1 1/4 cups cream
  • 1 3/4 cups milk
  • 1 teaspoon kosher salt
  • 1 teaspoon dried tarragon (or thyme)
  • 1/4 teaspoon freshly ground black pepper
Instructions:
  • Spread the cubed bread on a baking dish and toast in the oven for 7-8 minutes until lightly golden. Set aside and reduce oven temperature to 350°F.
  • Combine the eggs, milk, cream, tarragon, salt, and pepper in a large bowl and whisk until well blended.
  • Cook the asparagus: Boil 2 quarts of salted water (1 1/2 teaspoons of salt). Add the asparagus and cook for 2 to 3 minutes until vibrant green. Transfer to a bowl of ice water to preserve the color and texture. Drain and set aside.
  • Assemble the casserole: Coat the inside of a 8- x11- x2 1/4-inch casserole dish with butter. Arrange half of the bread cubes on the bottom. Layer half of the ham, half of the asparagus, and half of the Gruyere cheese. Drizzle half of the milk and egg mixture over the layers.
  • Create another layer by adding more cubed bread, ham, asparagus, Gruyere, and the milk-egg mixture. Gently press down on the mixture using your clean hands to ensure the bread absorbs the milk mixture well. Cover and refrigerate for up to a day before cooking, if desired.
  • Bake: Cover with foil, bake in a 350°F oven for 40 minutes, then uncover and bake for an additional 20-30 minutes until the egg mixture is set. Test doneness by inserting a knife in the center. Rest for 10 minutes before serving. Add foil if the top gets too browned.

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