Wake Up to Deliciousness: Overnight Asparagus Mushroom Strata Recipe

Are you looking for a breakfast or brunch recipe that’s both elegant and easy to prepare? Look no further than this Overnight Asparagus Mushroom Strata! This savory bread pudding is assembled the night before and baked in the morning, making it perfect for busy weekdays or relaxed weekend gatherings. The combination of tender asparagus, earthy mushrooms, and creamy cheese creates a flavor explosion that will impress your family and friends.

This strata is not only delicious but also incredibly versatile. You can easily adapt the recipe to suit your dietary needs and preferences. Want a vegetarian option? Simply omit the meat. Need a gluten-free version? Use gluten-free bread. Feel free to experiment with different vegetables, cheeses, and herbs to create your own signature strata.

What is a Strata?

Before we dive into the recipe, let’s clarify what a strata actually is. A strata is essentially a savory bread pudding, a layered casserole made with bread, eggs, cheese, and other fillings. The beauty of a strata lies in its make-ahead nature. You assemble it the night before, allowing the bread to soak up the egg mixture, resulting in a moist and flavorful dish.

Why This Asparagus Mushroom Strata is a Winner

* **Make-Ahead Convenience:** The biggest advantage of this strata is that you can assemble it the night before, saving you precious time in the morning.
* **Delicious Flavor Combination:** The asparagus and mushrooms create a delightful earthy and savory flavor profile that’s perfectly complemented by the creamy cheese and custard-like base.
* **Versatile and Customizable:** Feel free to swap out ingredients to suit your taste and dietary needs. Add different vegetables, cheeses, or meats to create your own unique strata.
* **Impressive Presentation:** This strata looks beautiful when sliced, making it a perfect dish for brunch gatherings or special occasions.
* **Satisfying and Filling:** The combination of bread, eggs, and vegetables makes this strata a hearty and satisfying meal that will keep you full for hours.

Ingredients You’ll Need

* **Bread:** Use a good quality bread that will hold its shape well. Sourdough, French bread, or Italian bread are all excellent choices. Stale bread works best, as it will absorb the egg mixture more effectively. About 1 pound.
* **Asparagus:** Fresh asparagus is a must for this recipe. Choose asparagus spears that are firm and bright green. About 1 pound.
* **Mushrooms:** Cremini mushrooms are my preferred choice for their earthy flavor, but you can also use other types of mushrooms, such as button mushrooms or shiitake mushrooms. About 8 ounces.
* **Onion:** A yellow onion adds a touch of sweetness and depth of flavor. 1 medium sized.
* **Garlic:** Fresh garlic is essential for adding a pungent aroma and flavor. 2 cloves.
* **Eggs:** Use large eggs for the best results. 6 large eggs.
* **Milk:** Whole milk will give the strata a richer and creamier texture, but you can also use 2% milk or even almond milk if you prefer. 2 cups.
* **Heavy Cream:** A splash of heavy cream adds richness and helps create a custard-like texture. 1/2 cup.
* **Cheese:** Gruyere cheese is my go-to choice for its nutty and slightly sweet flavor, but you can also use other types of cheese, such as cheddar, mozzarella, or Parmesan. About 1 cup, shredded.
* **Butter:** For sautéing the vegetables. 2 tablespoons.
* **Olive Oil:** For sautéing the vegetables. 1 tablespoon.
* **Fresh Thyme:** Adds a lovely herbaceous note (optional). 1 teaspoon fresh, chopped.
* **Salt and Pepper:** To taste.
* **Nutmeg:** A pinch of freshly grated nutmeg adds a warm and subtle spice (optional).

Step-by-Step Instructions

**Prep the Ingredients (Night Before):**

1. **Prepare the Bread:** Cut the bread into 1-inch cubes. You can leave the crusts on or remove them, depending on your preference. Place the bread cubes in a large bowl.
2. **Prepare the Vegetables:** Wash and trim the asparagus, then cut it into 1-inch pieces. Slice the mushrooms. Dice the onion and mince the garlic.
3. **Sauté the Vegetables:** Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the mushrooms and asparagus and cook until tender, about 8-10 minutes. Season with salt and pepper.
4. **Make the Egg Mixture:** In a separate bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg (if using).

**Assemble the Strata (Night Before):**

1. **Layer the Ingredients:** Grease a 9×13 inch baking dish. Spread half of the bread cubes evenly in the bottom of the dish. Top with half of the sautéed vegetables and half of the shredded cheese. Repeat the layers with the remaining bread, vegetables, and cheese.
2. **Pour the Egg Mixture:** Pour the egg mixture evenly over the layers of bread, vegetables, and cheese. Gently press down on the bread to ensure that it is submerged in the egg mixture.
3. **Cover and Refrigerate:** Cover the baking dish with plastic wrap and refrigerate overnight (or for at least 8 hours).

**Bake the Strata (In the Morning):**

1. **Preheat the Oven:** Preheat the oven to 375°F (190°C).
2. **Bake the Strata:** Remove the plastic wrap from the baking dish. Bake the strata for 45-55 minutes, or until it is golden brown and set. A knife inserted into the center should come out clean.
3. **Let it Rest:** Let the strata rest for 10-15 minutes before slicing and serving.

Tips for Success

* **Use Stale Bread:** Stale bread will absorb the egg mixture more effectively, preventing the strata from becoming soggy.
* **Don’t Overcrowd the Skillet:** When sautéing the vegetables, make sure not to overcrowd the skillet. If necessary, cook the vegetables in batches.
* **Submerge the Bread:** Gently press down on the bread cubes to ensure that they are fully submerged in the egg mixture. This will help the bread to absorb the liquid evenly.
* **Bake Until Golden Brown:** Bake the strata until it is golden brown and set. A knife inserted into the center should come out clean.
* **Let it Rest:** Letting the strata rest for 10-15 minutes before slicing will allow it to set up properly, making it easier to cut and serve.

Variations and Substitutions

* **Meat:** Add cooked bacon, sausage, or ham to the strata for a heartier meal.
* **Vegetables:** Experiment with different vegetables, such as spinach, bell peppers, or sun-dried tomatoes.
* **Cheese:** Use different types of cheese, such as cheddar, mozzarella, or Parmesan.
* **Herbs:** Add fresh herbs, such as parsley, chives, or basil, to the egg mixture for extra flavor.
* **Spice:** Add a pinch of red pepper flakes to the egg mixture for a little bit of heat.
* **Dairy-Free:** Use almond milk or other plant-based milk alternatives and dairy-free cheese to make a dairy-free version.
* **Gluten-Free:** Use gluten-free bread to make a gluten-free version.

Serving Suggestions

* Serve the strata warm, sliced into squares.
* Garnish with fresh herbs, such as parsley or chives.
* Serve with a side of fruit salad or a green salad.
* Pair with a mimosa or other brunch cocktail.

Storage Instructions

* **Leftovers:** Store leftover strata in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat leftover strata in the oven at 350°F (175°C) until warmed through, or in the microwave.

Detailed Recipe

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 45-55 minutes
**Total time:** Overnight soaking + 1 hour 5 minutes

**Ingredients:**

* 1 pound (about 8 cups) stale bread, cut into 1-inch cubes
* 1 pound asparagus, trimmed and cut into 1-inch pieces
* 8 ounces cremini mushrooms, sliced
* 1 medium yellow onion, diced
* 2 cloves garlic, minced
* 2 tablespoons butter
* 1 tablespoon olive oil
* 6 large eggs
* 2 cups whole milk
* 1/2 cup heavy cream
* 1 cup (4 ounces) shredded Gruyere cheese (or cheddar, mozzarella, Parmesan)
* 1 teaspoon fresh thyme, chopped (optional)
* Salt and pepper to taste
* Pinch of freshly grated nutmeg (optional)

**Instructions:**

**Night Before:**

1. **Prepare Bread:** Cut bread into 1-inch cubes and place in a large bowl.
2. **Prepare Vegetables:** Wash, trim, and cut asparagus into 1-inch pieces. Slice mushrooms. Dice onion and mince garlic.
3. **Sauté Vegetables:** Heat butter and olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add mushrooms and asparagus; cook until tender, about 8-10 minutes. Season with salt and pepper.
4. **Make Egg Mixture:** In a separate bowl, whisk together eggs, milk, heavy cream, salt, pepper, and nutmeg (if using).
5. **Assemble Strata:** Grease a 9×13 inch baking dish. Spread half the bread cubes evenly in the dish. Top with half the sautéed vegetables and half the shredded cheese. Repeat layers with remaining bread, vegetables, and cheese.
6. **Pour Egg Mixture:** Pour egg mixture evenly over layers. Gently press down on bread to ensure submersion.
7. **Cover and Refrigerate:** Cover the baking dish with plastic wrap and refrigerate overnight (or at least 8 hours).

**In the Morning:**

1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Bake Strata:** Remove plastic wrap. Bake for 45-55 minutes, or until golden brown and a knife inserted into the center comes out clean.
3. **Let it Rest:** Let strata rest for 10-15 minutes before slicing and serving.

Enjoy this delightful Overnight Asparagus Mushroom Strata! It’s the perfect way to start your day or impress your guests at your next brunch gathering. Experiment with different variations and make it your own!