Salmon Asparagus Strata

Portion of strata being lifted from the baking dish

This savory crowd-pleasing strata is perfect for breakfast or brunch. Eggs and cream transforms the bread into a rich custard that partners well with smoked salmon, asparagus and Gruyère cheese.

4.89 from 9 votes

Print Pin Save

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Servings

Calories: 537kcal

Author: Pat Nyswonger

Ingredients

1-1/4 pounds of bread crusts removed, approximately 1 loaf of French bread
10 eggs
3 cups whole milk
8 oz. reduced fat cream cheese room temperature
1/2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1-1/2 pound fresh asparagus trimmed and cut into 1-inch pieces
1 pound dry smoked salmon
1/4 cup chopped fresh dill
8 ounces Gruyère
2 ounces Parmesan cheese grated
1/2 teaspoon dusting of smokey paprika
Sprigs of fresh dill

Instructions

Prepare the Ingredients:

Cut bread into 1-inch size cubes and add to a large bowl
To the bowl of the food processor, add the eggs, cream cheese, milk, salt, mustard, and pepper. Pulse until smooth.
Add the asparagus and smoked salmon to individual bowls
In another bowl add the Gruyère cheese and dill, toss to combine.
Grate the Parmesan cheese into a small dish
Arrange the dishes on your workspace: Egg mixture, bread cubes, cheese-dill mixture, asparagus, salmon, Parmesan cheese, paprika and dill.

To Assemble:

Grease an ovenproof 9x13 casserole dish or spray with non-stick baking oil
Add 1/2 of the bread cubes to the prepared baking dish; then 1/2 of the egg mixture, sprinkle with 1/2 of the cheese-dill mixture, 1/2 of the asparagus and 1/2 of the smoked salmon. Press down on the layer slightly with a spatula. Repeat with the remaining ingredients. Distribute the Parmesan cheese evenly over the top and dust with paprika.
Cover the dish with foil and refrigerate overnight. (*See Notes)
When ready to bake the strata, transfer from the refrigerator, and allow the dish to sit on the countertop while the oven heats.
Preheat the oven to 350°F and bake the strata for 40 minutes, remove the foil and bake for an additional 15-20 minutes until the strata is golden brown and crisp on top.
Transfer from the oven and allow to cool for 10 minutes, sprinkle with additional chopped dill before cutting into square serving sizes.

Notes

Refrigerating the unbaked strata overnight allows the bread to fully absorb the egg mixture.
The bread crusts are tough and do not absorb the custard well. We recommend removing the crusts before cutting into cubes.
There should be about 6 cups of bread cubes, lightly packed.
Low fat milk can be used but whole milk or half and half will make a richer custard.
We used a low-fat cream cheese to save a few calories.
To prevent the cheese from sticking to the foil, spray the underside of the foil with a non-stick baking oil
Begin checking for doneness when the strata has baked for 50 minutes.
Check for doneness by inserting a knife into the center. If it comes out clean it is done.
If the strata tests 'done' and you want a deeper brown on top, switch the oven heat to 'broil' and watch it closely until the color is achieved.

Recommended Products

Cuisinart 14-Cup Food Processor, Brushed Stainless Steel

Baking Dishes 13 x 9 Inches

Nutrition