Strata is a savory bread pudding that layers cubes of bread, eggs, cheese, and mix-ins, then bakes into a puffed, golden casserole. This Dallas-inspired version leans into Tex-Mex flavors with roasted poblano peppers, black beans, and Monterey Jack cheese, making it a hearty brunch centerpiece that feels both familiar and distinctly regional. It works because the custard saturates the bread overnight, creating a tender, custardy interior with a crisp top—perfect for feeding a crowd or meal-prepping a week of satisfying breakfasts.
Ingredients
- 1 large loaf (about 1 lb / 450 g) day-old French or sourdough bread, cut into 1-inch cubes (about 10 cups / 240 g)
- 2 tablespoons (30 ml) olive oil
- 2 poblano peppers, roasted, peeled, seeded, and chopped (about 1 cup / 150 g)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 cup (170 g) cooked black beans, rinsed and drained
- 1 cup (120 g) shredded Monterey Jack cheese
- 1 cup (100 g) shredded sharp cheddar cheese
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon (1 g) black pepper
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) smoked paprika
- 1/4 cup (15 g) chopped fresh cilantro, for garnish (optional)
Instructions
- Roast the poblano peppers: Place them directly over a gas flame or under a broiler, turning occasionally, until the skin is charred all over, about 5–7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off the skin, remove stems and seeds, and chop the flesh. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Remove from heat and let cool slightly.
- In a very large bowl, combine the bread cubes, roasted poblanos, onion mixture, black beans, and both cheeses. Toss well to distribute.
- In a separate bowl, whisk together the eggs, milk, salt, pepper, cumin, and smoked paprika until fully combined.
- Pour the egg mixture over the bread mixture and stir gently to coat every cube. Transfer the mixture to a buttered 9×13-inch (23×33 cm) baking dish. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
- When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats to 350°F (175°C).
- Bake uncovered for 45–55 minutes, until the top is golden brown and the center is set. To check, insert a knife into the center—it should come out clean. For food safety, the internal temperature of the egg dish must reach 160°F (71°C) as measured with a food thermometer (USDA FSIS safe minimum for egg dishes).
- Let the strata rest for 10 minutes before slicing and serving. Garnish with cilantro if desired.
Tips
- Bread choice: Use day-old or slightly stale bread—it absorbs the custard better without turning mushy. If your bread is fresh, cut it into cubes and let them dry on a baking sheet at room temperature for a few hours.
- Make-ahead: The unbaked strata can be assembled and refrigerated for up to 24 hours. If you’re in a hurry, you can bake it after a 2-hour soak, but the texture will be less custardy.
- Substitutions: Swap the black beans for 1 cup (150 g) of cooked chorizo or crumbled breakfast sausage for a meatier version. Use pepper Jack instead of Monterey Jack for extra heat.
- Common mistake: Don’t overbake—the strata should be just set in the center. Overbaking will dry it out. Check at 45 minutes and add time in 5-minute increments.
Serving Suggestions
Serve this strata warm, cut into squares, with a side of fresh fruit salad or a simple green salad dressed with lime vinaigrette. For a full brunch spread, pair it with crispy hash browns, refried beans, and warm tortillas. A dollop of sour cream and a drizzle of hot sauce (like Cholula) brighten each bite.
Variations
- Tex-Mex: Add 1 cup (150 g) of corn kernels (fresh, frozen, or canned) and 1/2 cup (80 g) of diced roasted red bell pepper along with the poblanos.
- Green chile: Replace the roasted poblanos with 2 cans (4 oz / 113 g each) of diced green chiles, drained.
- Vegetarian: Use a combination of white cheddar and crumbled queso fresco, and add 1 cup (150 g) of sautéed mushrooms.
- Breakfast sausage: Brown 1 lb (450 g) of breakfast sausage, drain the fat, and mix it into the bread mixture in step 3.
Storage and Reheating
Refrigerate any leftover strata in an airtight container for up to 4 days. To reheat, place a slice on a microwave-safe plate and microwave on high for 1–2 minutes, or until heated through (internal temperature of 165°F / 74°C for leftovers). For a crisper top, reheat in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked strata for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make strata without refrigerating overnight? Yes, but the bread won’t absorb as much custard, resulting in a less cohesive casserole. If you skip the overnight soak, bake for the same time but start checking at 40 minutes—it may set faster because the custard is thinner.
Can I use a different type of bread? Absolutely. Brioche, challah, or even croissants work beautifully, adding richness. Gluten-free bread also works, but reduce the milk to 1 3/4 cups (420 ml) because gluten-free bread absorbs less liquid.
Why is my strata watery? This usually happens if the bread is too fresh and doesn’t absorb enough custard, or if you added too many wet ingredients like canned beans without rinsing them. Make sure to rinse and drain the beans well, and use stale bread.
Can I add more cheese? Yes, but keep the total cheese at about 2 cups (200 g) to avoid making the strata greasy. Extra cheese can also make it harder to set.
Can I bake this in a different pan? A 9×13-inch dish is ideal, but you can use a 10-inch (25 cm) round baking dish or a 3-quart (2.8 L) casserole. Adjust the baking time by 5–10 minutes if the dish is deeper or shallower.
Is this recipe spicy? Roasted poblanos are mild with a gentle heat, so the strata is family-friendly. For more heat, add a minced jalapeño or a pinch of cayenne to the egg mixture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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