Challah Strata with Mushrooms, Peppers, and Asparagus

Challah Strata with Mushrooms, Peppers. © Miri Rotkovitz
  • 75 mins
  • Prep: 20 mins,
  • Cook: 55 mins
  • Yield: Serves 4 to 6

A great way to use up leftover challah, this Challah Strata with Mushrooms, Peppers, and Asparagus makes a delicious brunch dish or late-night dinner.  If you're serving a crowd, you can double the recipe and bake it in a 13" x 9" baking dish. 

Make it a Meal: This savory strata is perfect for when you're craving breakfast for dinner. Serve with a simple salad of Romaine Lettuce with Sun-Dried Tomatoes and Pecans, and a glass of wine. 

What You'll Need

  • 1 pound challah (cut into 1-inch cubes; about 8 to 9 cups)
  • 1 tablespoon butter (plus extra for greasing the baking dish)
  • 1 tablespoon extra virgin olive oil (plus extra for drizzling)
  • 3 large cloves garlic (smashed, peeled, and finely chopped)
  • 10 ounces crimini mushrooms (cleaned, stemmed, halved, and cut into wedges)
  • 1 large red bell pepper (seeded and chopped)
  • 12 asparagus spears (trimmed and chopped into 1/4" pieces)
  • salt to taste
  • black pepper to taste
  • 6 large eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1 1/2 cups mozzarella (shredded)
  • 5 ounces herbed goat cheese

How to Make It

1. Preheat the oven to 350 F. Generously butter an 8" x 8" baking dish, or a 2-quart ceramic gratin dish. Place the challah cubes in a large bowl and set aside.

2. In a chef's pan or large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high  heat. When the butter has melted and begins to foam, add the garlic and saute for 30 seconds.

Add the mushrooms and cook, stirring frequently, for about 5 minutes, or until the mushrooms release their juices and soften.

Add the red pepper and asparagus and cook 5 minutes more, stirring frequently, until most of the liquid in the pan has cooked off. Season to taste with salt and black pepper. Remove from the heat and set aside. 

3. In a large bowl, whisk together the eggs, milk, and 1/2 teaspoon of salt. Pour the egg mixture over the challah cubes. Gently fold the challah into the custard so that all of the cubes are saturated. Let stand for 15 minutes so the challah can absorb the egg mixture.

4. Spoon half of the challah into the prepared baking dish, and smooth with a spatula to cover the bottom of the dish. Top with the vegetables, spreading them to evenly cover the challah. Sprinkle with half of the shredded mozzarella. Crumble half of the goat cheese over the dish.

Top with the rest of the challah cubes, spreading them to the edges of the dish. Top evenly with the remaining mozzarella and goat cheese. Drizzle with olive oil.

5. Bake the strata in the preheated oven for 40 to 45 minutes, or until it is puffed and golden, and a tester inserted in the center comes out clean. Enjoy!