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Cheesy Leek Strata Recipe

The leeks and sourdough bread cubes make this a delectable variation of strata. —Janet Briggs
TOTAL TIME: Prep: 15 min. + chilling Bake: 40 min. YIELD:9-12 servings


  • 1 loaf (1 pound) sourdough bread, cut into 1/2-inch cubes
  • 2 small leeks (white portion only), chopped
  • 1 medium sweet red pepper, chopped
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 8 eggs
  • 2 cups milk
  • 1/2 cup beer
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, half of the leeks and half of the red pepper, 3/4 cup Swiss cheese and 3/4 cup cheddar cheese. Repeat layers once.
  • 2. In a bowl, whisk the eggs, milk, beer, garlic, salt and pepper. Pour over cheese. Cover with plastic wrap. Weigh strata down with a slightly smaller baking dish. Refrigerate for at least 2 hours or overnight.
  • 3. Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 9-12 servings.

Nutritional Facts

1 piece: 296 calories, 14g fat (8g saturated fat), 175mg cholesterol, 465mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 16g protein.

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