Can I assemble the strata two days before Christmas instead of one?

One night is ideal and 24 hours is the safe maximum. Past that, the bread begins to break down in the custard and the slices lose their clean edges. If you need a longer head start, dry the bread cubes and cook the vegetables two days ahead, store them separately, and assemble the night before.

My strata puffed beautifully then sank. Did I do something wrong?

A gentle settle of half an inch is normal as the steam escapes. A dramatic collapse usually means it was underbaked in the center or sliced before its 10 minute rest. Next time, test the center with a thin knife and give it the full rest before cutting.

Can I make this strata without the egg whites, using all whole eggs?

Yes. Replace the cup of egg whites with 4 more whole eggs. The slices will be richer and more golden, and the count climbs to roughly 320 calories a slice, still far below the classic. The texture holds exactly the same.

Which bread works best if I do not have whole wheat sandwich bread?

A crusty whole grain loaf, a day old baguette or challah all work. Keep the cubes at 1 inch, dry them fully, and avoid soft enriched breads that dissolve. Seeded loaves add a pleasant crunch at the edges of each slice.

How do I reheat leftover strata without drying it out?

Cover the slices with foil and warm them at 325°F for 10 to 12 minutes. The foil traps the moisture the custard needs. A microwave works in a pinch at half power, but the top loses its crisp edge.

Healthy Christmas Breakfast Strata at About 275 Calories a Slice

Ingredients

Scale

8 cups cubed whole wheat bread, about 10 slices, cut in 1 inch cubes
1 tablespoon olive oil
1 large red bell pepper, diced
1 small zucchini, diced small
1/2 red onion, finely diced
2 garlic cloves, minced
3 cups baby spinach, roughly chopped
6 large eggs
1 cup liquid egg whites
1 3/4 cups 1 percent milk
1 cup shredded part skim mozzarella
1/3 cup finely grated Parmesan
1 tablespoon Dijon mustard
1 teaspoon Italian seasoning
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley, for serving

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Instructions

Spread the bread cubes on a sheet pan and dry them in a 300°F oven for 10 minutes, until crisp at the edges but not browned. Cool completely.
Warm the olive oil in a large skillet over medium heat. Cook the bell pepper, zucchini and red onion for 6 to 8 minutes, until softened and their surface moisture has cooked off.
Add the garlic and spinach. Cook, stirring, for 1 to 2 minutes, until the spinach wilts completely. Tip the vegetables onto a plate, and squeeze the spinach dry with a clean towel once cool enough to handle.
Whisk the eggs, egg whites and milk in a large bowl until evenly yellow. Whisk in the Dijon, Italian seasoning, salt and pepper.
Grease a 9 by 13 inch baking dish. Layer half the bread cubes, half the vegetables and half of each cheese. Repeat with the rest, finishing with cheese on top.
Pour the custard slowly over the layers, moving the dish a quarter turn at a time so it reaches every corner. Press the top bread gently with a spatula so every cube meets the custard.
Cover tightly and refrigerate for at least 8 hours and up to 24 hours. This soak is essential.
On Christmas morning, set the dish on the counter while the oven heats to 350°F, about 25 minutes. Bake uncovered for 45 to 50 minutes, until puffed, deep golden at the edges and set in the center.
Rest for 10 full minutes, scatter with parsley, and serve warm.

Author: Nora Ellis
Prep Time: 25 minutes
Cook Time: 50 minutes

Nutrition

Serving Size: 1
Calories: 275
Sugar: 4
Sodium: 580
Fat: 11
Saturated Fat: 4
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 20
Fiber: 3
Protein: 20
Cholesterol: 153