Recipe: Brocolli Strata (Lacto)

Strata is the ultimate make-ahead breakfast. Layer cubed bread, frozen broccoli, and shredded cheddar in a pan the night before, pour the egg custard over it, and stick it in the fridge. In the morning, it goes straight from cold to oven with zero prep.

That overnight chill is doing something important. The bread cubes soak up the egg-and-milk mixture while you sleep, transforming from dry cubes into a custard-saturated base that puffs up golden and almost souffle-like when it bakes. Skip the overnight soak and you get dry bread chunks floating in wet custard instead of a unified dish.

This version uses skim milk and offers egg substitute as an option, making it lighter than most stratas without losing that cheesy richness. A full 12 ounces of cheddar handles that. The dry mustard is a small amount but it sharpens the cheese flavor considerably, and the paprika sprinkled on top right before baking gives the crust a warm color.

Chef Tips

• Thaw the broccoli first and squeeze it dry. Frozen broccoli releases water as it thaws. That extra liquid makes the strata soggy if you don’t press it out.
• Use day-old bread. Stale bread absorbs the custard better than fresh, which can turn mushy.
• Let it rest 10 minutes after baking. It sets up as it cools slightly, making cleaner slices.

Variations

• Ham and broccoli: Add a cup of diced ham between the layers for a heartier brunch dish.
• Swiss and mushroom: Swap cheddar for Swiss cheese and add sauteed mushrooms for an earthier, nuttier flavor.