Bobby Flay Strata Recipe

This Bobby Flay Strata Recipe is a savory and custardy recipe, which features sweet caramelized onions and nutty aged Gruyere cheese. It’s the ultimate make-ahead brunch, ready in about 1 hour and 30 minutes.

Bobby Flay Strata Recipe Ingredients

The Strata:

• 6 cups cubed day-old French bread
• 2 tablespoons unsalted butter, plus more for the baking dish
• 1 tablespoon canola oil
• 2 large Spanish onions, halved and thinly sliced
• 1 teaspoon sugar
• Kosher salt and freshly ground pepper
• 1 10-ounce box of frozen chopped spinach, thawed and squeezed dry
• 10 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups grated aged Gruyere cheese (about 8 ounces), divided
• 2 teaspoons Dijon mustard
• 1 tablespoon finely chopped fresh thyme
• 1/8 teaspoon freshly grated nutmeg

For the Sautéed Tomatoes:

• 3 tablespoons canola oil
• 2 pints cherry tomatoes
• 3 tablespoons chopped fresh chives
• Salt and pepper

How To Make Bobby Flay Strata

1. Toast the bread: Preheat your oven to 325°F (165°C). Spread the cubed French bread on a baking sheet. Toast for around 10 minutes, or until the cubes turn a light golden brown color on both sides. Remove from the oven and let them cool.
2. Caramelize the onions: Meanwhile, heat the 1 tablespoon of canola oil and 2 tablespoons of butter together in a large sauté pan over medium-low heat. Toss in the sliced onions to coat, then drizzle in the sugar and season generously with salt and pepper. Cook for around 20 minutes, stirring regularly, until the onions are soft, golden brown, and caramelized. Remove from heat and let cool slightly.
3. Combine solid ingredients: In a large bowl, toss together the toasted bread cubes, the cooled caramelized onions, and the thawed, squeezed-dry spinach until well mixed.
4. Make the custard base: In a separate large bowl, whisk together the Dijon mustard, eggs, whole milk, heavy cream, 1 1/2 cups of the Gruyere cheese, thyme, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of pepper until thoroughly combined.
5. Assemble the strata: Generously coat a 9-by-13-inch baking dish with butter. Place the bread and vegetable mixture into the dish. Pour the egg custard mixture evenly over the bread. Crucial Step: Press down on the bread with a spatula or your hands to ensure it is completely submerged in the liquid.
6. Bake the strata: Raise the oven’s temperature to 350°F (175°C). Bake the strata, uncovered, for 50 minutes to 1 hour. It is done when the top is golden brown, slightly puffed, and the custard does not jiggle when the pan is shaken. During the last 10 minutes of baking, sprinkle the top with the remaining 1/2 cup of cheese. Allow to cool for 5 minutes before serving.
7. Prepare the tomatoes: While the strata rests, heat the 3 tablespoons of canola oil in a large sauté pan over high heat until it starts to shimmer. Add the cherry tomatoes and season with salt and pepper. Cook for 4 to 5 minutes, shaking the pan, until the tomatoes soften and the skins blister. Remove from heat, stir in the chives, and serve alongside the strata.

Recipe Tips

• Dry Spinach is Key: The most common mistake with strata is watery spinach. Place the thawed spinach in a clean kitchen towel and wring it out vigorously until almost no liquid comes out.
• Day-Old Bread: Fresh bread will turn to mush. Using stale or toasted bread allows the cubes to soak up the custard while maintaining some structural integrity.
• The Soak: While the instructions allow for immediate baking, strata often benefits from sitting in the fridge for 1 hour (or even overnight) before baking. This ensures the custard penetrates the center of every bread cube.
• Caramelization: Don’t rush the onions. The sugar helps, but low and slow heat is what brings out the natural sweetness that contrasts with the salty cheese.

What To Serve With Bobby Flay Strata

This rich casserole is a complete meal, but acid and fruit help cut the richness.

• The Sautéed Cherry Tomatoes (included in recipe)
• Crispy bacon or breakfast sausage links
• A bright citrus salad with grapefruit and orange segments
• Hot coffee or Mimosas

How To Store Bobby Flay Strata Recipe

• Refrigerate: Allow the strata to cool completely, then cover tightly with foil or plastic wrap. It will keep in the refrigerator for up to 3-4 days.
• Reheat: Reheat individual portions in the microwave, or warm the whole dish (covered with foil) in a 350°F oven for 20 minutes.
• Freeze: You can freeze the baked strata. Wrap individual squares in plastic wrap and foil. Thaw in the refrigerator overnight before reheating.

Bobby Flay Strata Recipe Nutrition Facts

• Calories: 620
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 380mg
• Sodium: 950mg
• Total Carbohydrates: 35g
• Dietary Fiber: 3g
• Sugar: 6g
• Protein: 24g

Nutrition information is estimated per serving based on 8 servings.

FAQs

Try More Recipes:

• Bobby Flay Chicken And Waffles Recipe
• Bobby Flay Chicken Wings Recipe
• Bobby Flay Chicken Fried Steak Recipe