Ingredients
3 tablespoons unsalted butter, plus more for baking dish
1 cup chopped onion (from about ½ a large or 1 medium onion)
1 bunch asparagus, washed, trimmed and cut into 1½-inch pieces
½ teaspoon salt, divided
9 large eggs
3 cups milk (you can substitute heavy cream for up to half the milk)
Pinch of freshly ground pepper
8 cups cubed crusty bread, cut into about 1½-inch pieces (from a 20-ounce French, Italian or bakery-style sourdough loaf)
1 cup cubed ham steak (about 7 ounces)
2 cups shredded cheese of choice (8 ounces), we like sharp cheddar, Swiss, Gruyere or a combination
Instructions
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Melt the 3 tablespoons of butter in a medium-size pan set over medium heat. Add the onion, asparagus, and ¼ teaspoon salt. Saute until the onion is translucent and asparagus fork-tender, 3 to 4 minutes. Remove from the heat and set aside.
- In a large bowl, whisk together the eggs, milk, remaining ¼ teaspoon salt, and pepper; set aside.
- Butter a 3-quart baking dish. Spread half of the cubed bread in the dish and top with half of the sauteed veg, half of the cubed ham, and half of the cheese. Repeat with remaining bread, veg, ham, and cheese, pressing down to fit in the dish.
- Pour the egg mixture over the bread and cover. Refrigerate overnight or for at least 8 hours.
- When ready to cook, preheat the oven to 350˚F. Meanwhile, remove the strata from the refrigerator and allow it to sit at room temperature for 20 minutes. Bake until the egg is set for 50 to 55 minutes. Allow the cooked strata to stand for 10 minutes to firm up before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes