Mediterranean Strata

Strata is the perfect dish for sharing. It’s comforting, endlessly adaptable and festive all in one! Use whatever cheese and vegetables you have on hand or add a handful of diced rotisserie chicken or smoked ham. This dish is equally at home on a brunch buffet or for a casual dinner with friends. Make sure your bread is a day old so it holds together better once soaked in the custard. I use the gluten-free country white sandwich bread that we make at Flour Craft Bakery, but any crusty white bread will work just fine. Enjoy!
By / Photography By Stacy Ventura | December 01, 2015


Preheat the oven to 350°.

Whisk together eggs, milk, cream, salt, pepper and oregano until well combined.

Add cubed bread, cover and let soak at least 30 minutes, or until it has soaked up about ½ of the liquid.

While bread is soaking, prepare your vegetables and grate the cheese. Set aside.

After the bread has soaked, stir in the prepared vegetables and ¾ of the cheese. Pour entire mixture into an oiled 9- by 13-inch casserole dish. Top with remaining cheese. Cover with parchment paper and then cover tightly with foil.

Bake covered for 25 minutes. Remove cover, rotate casserole and bake another 15–20 minutes until the custard in the middle has set and the top is golden brown. Allow to stand at least 10 minutes before serving. Serve warm or at room temperature.


  • 1 large loaf of day-old gluten free white bread, cut into 1-inch cubes
  • 12 eggs
  • 2 cups cream
  • 2 cups whole milk
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 tablespoon fresh oregano, chopped
  • 1 cup sundried tomatoes in oil, drained and chopped
  • ¼ cup kalamata olives, pitted and sliced
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1 cup Comte or young Manchego cheese, grated
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