Reviewed: Dec. 26, 2009

Made this for the first time for Christmas brunch; it was easy & a hit! It came out well with hunks of an unsliced loaf of Italian bread, I used mostly the inside leaving out the crust, so it was heartier than had I used a typical white bread. Filling was a saute of shallots and frozen spinach, with Gruyere cheese (found this idea on the cookbook critic website). I made two batches, the one in a deeper round dish took longer to cook, but came out moister, with less bread and more custard. The oblong pan was dryer but just as tasty. I served 2 types of sausages (sweet breakfast and savory) on the side so guests had a no-meat option. A fabulous brunch choice, everyone wanted the recipe, we had the leftovers for breakfast today!

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gdr

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Reviewed: Dec. 25, 2009

I made this, my first strata, for Christmas brunch and it was a huge hit. Love how versatile it is. I didn't have dry mustard so added some dijon mustard and also the cayenne pepper as some else suggested. I used pepperjack cheese along with the sharp cheddar. It was a bit salty to me so would cut it in half.

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Ingy

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Dec. 25, 2009

This recipe was outstanding. I had never eaten strata before, so I wasn't sure what to expect. It was golden, fluffy, and delicious. We couldn't even tell it used to be white bread! I didn't have any mushrooms, so I just added leftover ham steak and scallions. It tasted perfect--I don't think I'll use mushrooms next time either.

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Sara Rose

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2009

Really good and easy too. I will try more veggies next time just to mix it up. I forgot to pick up the half & half and had to use milk. It worked out beautifully!

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L. Mooney

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

I made this for a brunch catering and everyone loved it. It was the biggest hit!

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Mary Ann Webb

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Reviewed: Sep. 21, 2009

Wonderful strata! I used 8 oz of oven roasted turkey deli meat and 1 1/2 lb. of sauteed vegs (red, yellow, and orange peppers, and a small container of sliced mushrooms. My only suggestion is to add like 2t. of dry mustard powder to the egg mixture. I do this very often when adding cheese to a dish. My brunch guests went crazy for it. :-)

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ctcountrygal

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Reviewed: Aug. 28, 2009

Well, I found out the hard way that my "9x13" pan is actually a little short - I am now cleaning my oven because of the boiled over milk and egg mixture. I did like the versatility of this dish and the fact that it did not need to refrigerate overnight. I used a combination of bulk breakfast sausage, onions, peppers, and zucchini. The flavor was good, but I think dry mustard would add a nice little zing to it. I actually tried this recipe as a way to use up some sour milk, and that substitution was successful.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: May 27, 2009

My very first strata and it will be a favorite recipe in the future. I made mine vegetarian. I used mushrooms, spinach, bell pepper,and green onions. It was a hit at my brunch. Even my meat eating husband loved it..I had bacon on the side for him. It cooked fine according to the recipe and set up beautifully.

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Chris

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Reviewed: May 26, 2009

Great recipe for brunch!

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Jennifer F

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Reviewed: Apr. 20, 2009

I especially like the adjustability of this recipe. I cook for large church groups, and this basic recipe works every time, no matter what ingredients I choose to add. I like to cut off the bread crusts first when I have the time. I gives it a slightly smoother texture and neater apprearance when done. Sometimes I add a little ground nutmeg, just because I like it in egg recipes.

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auntejones

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Reviewed: Apr. 12, 2009

I needed to do something with all those eggs and found this recipe. Just like it says easy and be prepared for compliments... even from people that aren't too free with them!

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Freyda

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Reviewed: Mar. 5, 2009

I loved the basics of this recipe I scaled it down a bit according to what I had on had. I didn't have any meat so I made it with just onion and mushrooms. I had a hunk of extra sharp cheddar that came out to two cups. I cooked the onion and mushrooms and let them cool before assembly. I like that this recipe let me know it was ok not to wait overnight to bake. I'm not sure how much soaking over night would change things. I was looking to make this now and it turned out wonderful. I've never had this before but I can't wait to try it again with different stuff.

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cookin4four

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Reviewed: Feb. 11, 2009

Good, I used left over bread end, fluffy white bread would be better still.

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Jennifer

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Reviewed: Jan. 27, 2009

So easy and everyone loved this- made for a group of 16 people. Made one with bacon, mushrooms and scallions and the other wiht just the veggies. I did not broil at the end and it was still great. I made them in 2 disposable tins which I buttered so that they wouldnt stick. EASY CLEANUP!

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SCOOPS44

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Reviewed: Jan. 21, 2009

I made this for my husband's birthday brunch and it was absolutely delicious. Everyone loved it. It was easy to make and great that it could be prepared the night before.

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fatparadox

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Reviewed: Jan. 19, 2009

Super delish! No matter what you decide to throw in, it's always good!

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Mrs.Katie

Cooking Level: Expert

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Reviewed: Jan. 5, 2009

It was good texture but needed way more flavoring as it was quite bland. (I made it with veggies).

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Dec. 25, 2008

Easy and delicious. Great way to feed a crowd for brunch. Mushrooms especially yummy. You need a DEEP dish to contain it all.

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basscass

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Reviewed: Dec. 18, 2008

I made this for a family of wheat intolerant and those that aren't wheat sensative by using a store bought loaf of wheat free bread adding broccoli, turkey sausage and goat cheese. We all were really impressed with the ease of putting it together and the variations offered. Thank you, I will definately make this again. Irene

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