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Wine and Swiss Strata

Although I typically serve this strata for breakfast and brunch, it also makes a nice light lunch or dinner. The hint of wine makes it special.—Cheryl Schmitt, Clarinda, Iowa
  • Total Time
    Prep: 20 min. + chilling Bake: 40 min. + standing
  • Makes
    12 servings


  • 11 cups cubed day-old French bread
  • 1 cup shredded Swiss cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced fully cooked ham
  • 3 green onions, sliced
  • 6 large eggs
  • 2 cups whole milk
  • 1/4 cup white wine or chicken broth
  • 1-1/2 teaspoons Dijon mustard
  • 1/8 teaspoon pepper
  • 1 cup sour cream
  • 1/4 cup shredded Parmesan cheese


  • Place bread cubes in a greased 13x9-in. baking dish; top with Swiss and Monterey Jack cheeses, ham and onions. In a large bowl, whisk the eggs, milk, wine or broth, mustard and pepper. Pour over the top. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake at 325° for 40-45 minutes or until a knife inserted in the center comes out clean and a thermometer reads 160°. Let stand for 10 minutes before cutting.
  • Meanwhile, in a small saucepan, combine sour cream and Parmesan cheese; cook and stir over low heat until warm. Serve with strata.
Nutrition Facts
1 piece: 286 calories, 15g fat (8g saturated fat), 147mg cholesterol, 544mg sodium, 20g carbohydrate (5g sugars, 1g fiber), 15g protein.

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