📝 About This Recipe
This sophisticated take on the classic breakfast bake marries the smoky saltiness of thick-cut ham with the melt-in-your-mouth sweetness of butter-braised leeks. Nestled in a rich, nutmeg-scented custard and topped with a crust of nutty Gruyère cheese, this strata transforms humble crusty bread into a luxurious brunch centerpiece. It is the ultimate make-ahead dish, allowing the flavors to meld overnight into a pudding-like interior with a perfectly golden, crisp lid.
🥗 Ingredients
The Bread and Aromatics
- 10-12 cups Sourdough or Challah bread (cut into 1-inch cubes; slightly stale is best)
- 3 tablespoons Unsalted butter (for sautéing and greasing the pan)
- 3 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
The Protein and Cheese
- 2 cups Smoked ham (diced into 1/2-inch cubes)
- 2 cups Gruyère cheese (freshly grated)
- 1/2 cup Parmesan cheese (finely grated)
The Custard Base
- 8 Large eggs (at room temperature)
- 2 1/2 cups Whole milk
- 1/2 cup Heavy cream
- 1 tablespoon Dijon mustard (adds a subtle tang)
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated is preferred)
👨🍳 Instructions
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1
Generously grease a 9x13 inch ceramic baking dish with one tablespoon of butter, ensuring the sides are well-coated.
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2
In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the sliced leeks and a pinch of salt.
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3
Sauté the leeks for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to turn golden. Add the minced garlic and fresh thyme for the last 60 seconds of cooking.
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4
In a massive mixing bowl, whisk together the 8 eggs until well combined. Pour in the milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg. Whisk vigorously until the custard is smooth.
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5
Add the bread cubes to the egg mixture. Use a large spatula to gently toss the bread until every piece is saturated with the custard.
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6
Fold in the diced ham, the sautéed leek mixture, and 1 1/2 cups of the grated Gruyère cheese. Mix gently to distribute the ingredients evenly.
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7
Transfer the mixture into the prepared baking dish, pressing down slightly to ensure the bread is submerged. Scatter the remaining 1/2 cup of Gruyère and the Parmesan over the top.
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8
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or ideally overnight. This allows the bread to fully absorb the custard for a pudding-like texture.
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9
When ready to bake, remove the strata from the refrigerator and let it sit at room temperature for 30 minutes while you preheat your oven to 350°F (175°C).
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10
Bake uncovered in the center of the oven for 55-65 minutes. The strata is done when it has puffed up, the center is set (not jiggly), and the top is a deep golden brown.
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11
If the top begins to brown too quickly before the center is set, tent the dish loosely with foil for the final 15 minutes.
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12
Remove from the oven and let it rest for 10-15 minutes before slicing. This rest period is crucial for the custard to set completely for clean slices.
💡 Chef's Tips
Use high-quality, crusty bread like sourdough or a French boule; soft sandwich bread will turn to mush. Ensure you clean the leeks thoroughly by soaking the slices in cold water to remove any hidden grit. For an extra crisp top, finish the strata under the broiler for 1-2 minutes at the very end of cooking. If you don't have Gruyère, Swiss or Sharp White Cheddar make excellent flavorful substitutes. Don't skip the resting time after baking; it prevents the strata from collapsing when you serve it.
🍽️ Serving Suggestions
Serve with a bright arugula salad dressed in a lemon-shallot vinaigrette to cut through the richness. Pair with a crisp, chilled Mimosa or a spicy Bloody Mary for the perfect brunch experience. Offer a side of fresh seasonal berries or sliced melon to provide a sweet contrast to the savory ham. A dollop of crème fraîche and a sprinkle of fresh chives on each slice adds a professional chef's touch.