Active Time: 15 minutes
Total Time: 2.5 hours
We took a classic ham and Swiss sandwich and turned it into an easy to prepare, impossible to ignore breakfast dish: Strata. A quintessential American breakfast casserole, our strata stays true to the basic formula. Fluffy brioche bread is layered with shredded Swiss cheese and diced pieces of ham. Dijon mustard adds a little spice to the custard that’s poured over the casserole and soaks into all the corners and crevices of the bread. A sprinkling of fresh rosemary on top gives the dish an aromatic flair so that your brunch guests will greet you with, “Wow it smells good in here!”
- 1 loaf brioche bread, about 14 oz
- 12 oz ham
- 6 oz Swiss cheese
- 8 eggs
- 1.5 cups milk
- 2 tbsp Dijon mustard
- 1 sprig fresh rosemary
- Salt and pepper
Slow Cook Settings
Protein: HIGH, 1 hr
Starch: 0 min
Cut the brioche loaf into small, 1 inch cubes. Dice the ham into ¼ inch pieces and grate the Swiss cheese with the large holes of a box grater.
Spray two Suvie pans with cooking spray. Spread ½ the cubed bread in an even layer split between the two pans.
Top with ½ of the ham and Swiss cheese.
Cover with the remaining cubed bread and the rest of the ham and cheese.
In a large bowl whisk together eggs, milk, and Dijon mustard. Season to taste with salt and pepper (we recommend ½ tsp of each).
Evenly divide the custard mixture and slowly pour over the bread making sure to soak as much of the bread as possible.
Remove the leaves from a sprig of rosemary and sprinkle on top of the strata. Place both pans in the upper two cooking zones. Enter the Slow Cook settings and set to cook.
Note: You can cook this dish right away, but if you have the time it’s better to schedule your cook overnight so that the custard has time to fully soak into the bread.
After the cook broil the strata for 6-8 minutes until the cheese is melted and the bits of bread sticking out are starting to brown.
Cut into squares and serve.
Pretty much any coffee will work well with this dish. If you're struggling to pick, why not choose a coffee that covers all bases like Mocha Java?