Strata Wynwood Miami Recipe: Brunch Casserole

Strata Wynwood Miami is a savory bread pudding-style casserole that layers crusty bread, eggs, cheese, and a creamy custard, baked until puffed and golden. Inspired by the vibrant, eclectic flavors of Miami’s Wynwood neighborhood, this version adds a touch of heat and brightness with peppers and herbs. It’s an ideal make-ahead dish for brunch or a hearty breakfast, offering a satisfying, custardy texture with crispy edges.

Ingredients

1 lb (450 g) day-old crusty bread (like sourdough or ciabatta), cut into 1-inch cubes
2 tbsp (30 ml) olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional)
2 cloves garlic, minced
8 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 tsp (5 g) kosher salt
1/2 tsp (2 g) black pepper
1 tsp (2 g) smoked paprika
1/2 tsp (1 g) ground cumin
2 cups (200 g) shredded sharp cheddar cheese
1/2 cup (50 g) grated Parmesan cheese
2 tbsp (8 g) chopped fresh parsley, for garnish

Instructions

Lightly grease a 9×13-inch (23×33 cm) baking dish. Place the bread cubes in the dish, spreading them evenly.
In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and jalapeño (if using). Sauté for 5–7 minutes until softened. Add the garlic and cook for 1 minute more. Remove from heat.
In a large bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, smoked paprika, and cumin until well combined.
Spoon the sautéed vegetables over the bread cubes, then sprinkle with the shredded cheddar and Parmesan. Toss gently to distribute.
Pour the egg mixture evenly over the bread and vegetables. Press down lightly with a spatula to ensure all bread is soaked. Cover and refrigerate for at least 30 minutes, or up to overnight (see Tips).
Preheat the oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for 20 minutes while the oven heats.
Bake uncovered for 45–55 minutes, until the top is golden brown and the center is set (a knife inserted in the middle comes out clean). The internal temperature should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
Let rest for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Tips

Use day-old bread: Fresh bread will turn soggy. If your bread is fresh, cube it and let it sit out for a few hours, or toast it lightly in the oven at 300°F (150°C) for 10 minutes.
Make-ahead: Assemble the strata the night before and refrigerate. The longer soak allows the flavors to meld. If baking straight from the fridge, add 10–15 minutes to the baking time.
Don’t overbake: The center should be just set, not dry. Overbaking will result in a rubbery texture.
Substitutions: Use any melting cheese like Monterey Jack, Gruyère, or pepper jack for a spicier kick. You can replace the heavy cream with half-and-half or more milk, but the texture will be less rich.

Serving Suggestions

Serve the strata hot from the oven with a side of fresh fruit salad or a light green salad dressed with citrus vinaigrette. For a heartier brunch, pair with crispy bacon or chorizo. A drizzle of hot sauce or a dollop of sour cream adds extra flair.

Variations

Vegetable Strata: Add 2 cups of sautéed mushrooms, zucchini, or spinach. Squeeze excess moisture from cooked spinach.
Meat Lover’s: Add 1 cup of cooked, crumbled sausage or diced ham.
Southwest Style: Replace the smoked paprika with chili powder and add 1 cup of corn kernels and a can of drained black beans.
Herb-Infused: Add 2 tablespoons of chopped fresh herbs like chives, dill, or basil to the egg mixture.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. The strata will keep for up to 4 days. To reheat, place individual portions on a microwave-safe plate and heat for 1–2 minutes, or cover the baking dish with foil and warm in a 325°F (165°C) oven for 15–20 minutes. The strata can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use any type of bread? Yes, but sturdy, crusty breads like sourdough, ciabatta, or French bread work best. Avoid soft sandwich bread, which can become mushy.

Do I have to refrigerate it before baking? Refrigerating for at least 30 minutes allows the bread to absorb the custard, which is key to a creamy texture. If you’re short on time, you can skip it, but the strata will be less cohesive.

Can I make this gluten-free? Absolutely. Use gluten-free bread, and ensure your spices and cheese are certified gluten-free. The rest of the ingredients are naturally gluten-free.

How do I know when it’s done? The top should be deep golden brown, and the center should be set—when you gently shake the dish, the middle shouldn’t jiggle. A knife inserted into the center should come out clean, and the internal temperature should read 160°F (71°C).

Can I use egg substitute? Yes, you can use 2 cups of liquid egg substitute for the 8 eggs. The texture will be slightly different but still delicious.

What if I don’t have heavy cream? Use all milk instead. The strata will be a bit lighter, but still tasty. You can also use half-and-half for a middle ground.

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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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