Asparagus Strata
Submitted by hopfnerb
Asparagus strata layered with bread, American cheese, and canned asparagus soaked in a dry mustard egg custard overnight. A make-ahead brunch bake ready after 45 minutes in the oven.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minA strata is an overnight bread pudding that bakes into a savory, custard-soaked casserole built for a relaxed brunch. This asparagus version layers crustless white bread, sliced American cheese, and canned asparagus, then soaks it all in a dry mustard-seasoned egg-and-milk custard.
The overnight refrigeration is what makes a strata work. The bread needs time to fully absorb the custard so it bakes through evenly rather than staying wet in the middle while the top over-browns. A fresh sprinkle of grated cheese goes on before baking to form the golden lid.
A knife inserted in the center coming out clean is the doneness test.
The recipe includes a useful built-in variation: swap the asparagus for ham slices and top with corn flakes and melted butter for a richer, crunchier version that works just as well.
Kitchen Tips
- Remove bread crusts for the most uniform texture throughout the finished strata
- Press the bread layers down gently after pouring the custard to make sure the bread is fully submerged
- Cover the pan before refrigerating so the top doesn’t dry out and form a hard skin
- Rest 10 minutes after baking before cutting so the custard fully sets for clean slices
Variations
- Ham version: Substitute ham slices for asparagus and finish with crushed corn flakes mixed with melted butter for a crunchier top
- Better cheese: Sharp cheddar or Gruyère in place of American cheese for more depth of flavor
Ingredients
Directions
Place 4 slices of bread, with crusts removed, into greased 8” X 8” X 2” pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread.
Mix egg, milk, salt, pepper, and mustard and pour over bread.
Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350℉ (180℃) for 45 to 50 minutes or until custard is set (knife comes out clean when inserted).
As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter.
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