Challah Strata with Mushrooms, Peppers, and Asparagus
A savory kosher and vegetarian strata for brunch features challah bread, mushrooms, red peppers, asparagus, eggs, and herbed goat cheese.
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Instructions
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Preheat the oven to 350 F and butter an 8x8-inch baking dish. Place challah cubes in a large bowl.
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Heat 1 tablespoon butter and 1 tablespoon olive oil in a pan over medium-high heat, then add garlic and sauté for 30 seconds.
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Stir in mushrooms and cook for 5 minutes until softened.
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Add red pepper and asparagus, cook 5 minutes more until most liquid has cooked off; season with salt and pepper and remove from heat.
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In a separate bowl, whisk eggs, milk, and 1/2 teaspoon salt; pour over challah cubes, fold to saturate, and let stand for 15 minutes.
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Layer half of the challah mixture into the prepared dish, top with the cooked vegetables, then sprinkle with half of the mozzarella and goat cheese.
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Cover with the remaining challah, mozzarella, and goat cheese; drizzle with olive oil.
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Bake for 40 to 45 minutes until puffed, golden, and a tester inserted in the center comes out clean.