Joanna Gaines' Strata Recipe

Jennifer Segal

15 May, 2024

Discover the Ultimate Brunch Sensation! Joanna Gaines' Delectable Strata Recipe - A Cheesy, Savory Delight You Can't Resist.

Joanna Gaines Strata

Creator: Joanna Gaines
Cuisine: American
Category: Breakfast/Brunch
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 10
Calories: 300 calories

Joanna Gaines, in her cookbook "Magnolia Table" has a delightful strata recipe that has become a favorite among fans. This strata, a versatile breakfast or brunch dish, combines layers of torn French bread, sautéed zucchini and summer squash, and a blend of delicious cheeses.

To prepare this dish, the bread is first dried in the oven to achieve a satisfying crunch. Meanwhile, zucchini and squash are sautéed to a golden brown, infusing the strata with rich, savory flavors. The combination of white Cheddar, Fontina, and Parmesan cheeses adds a creamy and cheesy richness to every bite.

This recipe is as practical as it is delicious, allowing you to prepare it in advance. You can refrigerate it for up to overnight, making it perfect for hosting brunch gatherings. When it's time to serve, baking the strata until it's beautifully browned and set creates a mouthwatering, comforting meal.

Joanna Gaines' strata is a testament to her love for wholesome, family-friendly cooking, offering a warm and inviting taste of home that's perfect for any morning or brunch occasion.

Recipe

Indulge in Joanna Gaines' Strata Recipe: A mouthwatering blend of flavors. The perfect brunch dish. Try it today!

Ingredients

7 cups torn French bread (from 2 large loaves)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, plus more for greasing the baking dish
4 large zucchinis, cut into 1/8 inch slices
4 large summer squashes, cut into 1/8 inch slices
6 oz. Gruyère cheese, grated (about 1 1/2 cups)
4 oz. Swiss cheese, shredded (about 1 cup)
2 oz. Pecorino Romano cheese (about 1/2 cup), freshly grated
2 teaspoons garlic powder
8 large organic eggs
1 1/2 cups organic whole milk
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly chopped basil leaves (optional)
1/3 cup toasted pine nuts (optional)

Method Instructions

Preheat your oven to 250°F (120°C). Spread the torn French bread on a sheet pan and dry in the oven for 45 minutes until crunchy and golden. Set it aside.
In a large skillet, heat the extra virgin olive oil and butter over medium heat. Add the zucchini and summer squash and sauté until they're beautifully golden brown, which should take about 15 to 18 minutes. Transfer the sautéed zucchini and squash to a plate or bowl to cool completely, about 20 minutes.
Grease a 9 x 13-inch baking dish or an extra-large round skillet with butter.
In a large mixing bowl, combine the dried bread, Gruyère, Swiss, Pecorino Romano, sautéed zucchini and squash mixture, and garlic powder until well combined.
In another large bowl, whisk together the organic eggs, organic whole milk, sea salt, and freshly ground black pepper until the mixture is smooth.
Pour the egg mixture over the zucchini and bread mixture and stir until the bread is thoroughly coated. Spoon the mixture into the prepared baking dish. Cover it tightly with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
Preheat your oven to 350°F (175°C).
Remove the plastic wrap and bake the strata until it's set and the top is beautifully browned, which should take around 35-40 minutes.
If desired, sprinkle the strata with freshly chopped basil leaves for a burst of freshness and toasted pine nuts for some extra crunch.
Serve the enhanced strata hot and savor the delicious flavors. This version should yield 8-10 servings.

Recipe Video

Joanna Gaines Strata

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Recipe Tags: Joanna Gaines Strata, Joanna Gaines Strata Recipe, Recipe

Servings

Serving Joanna Gaines' strata is a simple and delightful process. Here's how to do it:

Preparation: Once the strata is baked and has a lovely golden brown top, remove it from the oven.
Cooling: Allow it to cool for a few minutes after taking it out of the oven. This helps to set the strata and makes it easier to cut into neat servings.
Cutting: Use a sharp knife to cut the strata into portions. You can choose to cut it into squares or wedges, depending on your preference.
Plating: Carefully lift the portions from the baking dish and place them on serving plates. If you've used a round skillet, you can serve directly from it for a rustic and charming presentation.
Garnish (Optional): If you want to add a touch of freshness, consider garnishing the strata with freshly chopped herbs like basil or parsley. Sprinkle them over the top for a burst of color and flavor.
Serve Hot: Strata is best enjoyed hot, so serve it immediately to savor the flavors at their finest.

You can complement the strata with a side salad, fresh fruit, or a dollop of sour cream or Greek yogurt if you like. It's a versatile dish that pairs well with a variety of accompaniments. Enjoy your Joanna Gaines strata!

Tips

Bread Choice: Opt for a good-quality French bread. The texture and flavor of the bread will significantly impact the final dish.
Drying the Bread: Don't skip the step of drying the bread in the oven. It helps the strata achieve the perfect texture by preventing it from becoming too soggy.
Cheese Selection: Experiment with different cheese combinations if you like. Gruyère, Swiss, and Pecorino Romano are used in the enhanced version, but you can use your favorite cheeses.
Sautéed Vegetables: Be patient when sautéing the zucchini and summer squash. Sauté until they are truly golden brown, as this will enhance the flavor of the strata.
Customization: Feel free to add other ingredients to the strata, like sautéed mushrooms, bell peppers, or spinach, to suit your taste.
Make-Ahead: The great thing about strata is that you can prepare it in advance. After assembling, refrigerate it for an hour or overnight. This makes it perfect for hosting brunch without the morning rush.
Fresh Herbs: Adding fresh herbs like basil or parsley before serving can provide a burst of freshness and a pop of color.
Serve with Complements: Consider serving the strata with a side salad, fresh fruit, or a dollop of sour cream or Greek yogurt for a well-rounded brunch experience.
Portion Control: If you have a large group, cut the strata into smaller servings to ensure there's enough for everyone.
Reheating: Leftovers can be reheated in the oven or microwave. To maintain the crispy top, reheat in the oven at a low temperature.

Ingredient Substitutes

Bread: Instead of French bread, you can use other types of bread like baguette, ciabatta, or even whole wheat bread for a different flavor and texture.
Zucchini and Summer Squash: If you don't have these vegetables, you can substitute with other veggies like bell peppers, spinach, or mushrooms.
Cheeses: While Gruyère, Swiss, and Pecorino Romano add a unique flavor, you can replace them with cheeses like mozzarella, cheddar, or Monterey Jack. Be creative and choose your favorite cheeses.
Garlic Salt: If you're out of garlic salt, you can use a mixture of garlic powder and salt to season the strata.
Herbs: If you don't have parsley, you can use fresh basil, chives, or even dried herbs like oregano or thyme for added flavor.
Olive Oil and Butter: If you prefer, you can use just olive oil or butter instead of the combination used in the recipe.
Milk: Whole milk can be replaced with skim milk, 2% milk, or a non-dairy milk alternative like almond milk or soy milk if you have dietary restrictions.
Baking Dish: If you don't have a 9x13-inch baking dish, you can use a similar-sized casserole dish or even a large ovenproof skillet.