Challah Strata with Mushrooms, Peppers, and Asparagus

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 07/2/21
Challah Strata with Mushrooms, Peppers

The Spruce / Miri Rotkovitz

Prep: 20 mins
Cook: 55 mins
Standing time: 15 mins
Total: 90 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
509 Calories
24g Fat
46g Carbs
27g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 509
% Daily Value*
Total Fat 24g 31%
Saturated Fat 11g 55%
Cholesterol 259mg 86%
Sodium 826mg 36%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 27g
Vitamin C 35mg 177%
Calcium 381mg 29%
Iron 4mg 24%
Potassium 598mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A great way to use up leftover challah, this Challah Strata with Mushrooms, Peppers, and Asparagus makes a delicious brunch dish or late-night dinner. If you're serving a crowd, you can double the recipe and bake it in a 13 x 9-inch baking dish. 

Make it a Meal: This savory strata is perfect for when you're craving breakfast for dinner. Serve with a simple salad of Romaine Lettuce with Sun-Dried Tomatoes and Pecans, and a glass of wine. 

Ingredients

  • 1 pound challah, cut into 1-inch cubes (about 8 to 9 cups)

  • 1 tablespoon unsalted butter, plus more for greasing pan

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 3 cloves garlic, smashed, finely chopped

  • 10 ounces crimini mushrooms, cleaned, stemmed, halved, cut into wedges

  • 1 large red bell pepper, seeded, chopped

  • 12 spears asparagus spears, trimmed, chopped into 1/4-inch pieces

  • 1/2 teaspoon salt, plus more to taste

  • Freshly ground black pepper, to taste

  • 6 large eggs

  • 1 1/2 cups milk

  • 1 1/2 cups shredded mozzarella cheese

  • 5 ounces herbed goat cheese

Steps to Make It

  1. Preheat the oven to 350 F. Generously butter an 8 x 8-inch baking dish, or a 2-quart ceramic gratin dish. Place the challah cubes in a large bowl and set aside.

  2. In a chef's pan or large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat.

  3. When the butter has melted and begins to foam, add the garlic and saute for 30 seconds.

  4. Add the mushrooms and cook, stirring frequently, for about 5 minutes, or until the mushrooms release their juices and soften.

  5. Add the red pepper and asparagus and cook 5 minutes more, stirring frequently, until most of the liquid in the pan has cooked off.

  6. Season to taste with salt and black pepper.

  7. Remove from the heat and set aside. 

  8. In a large bowl, whisk together the eggs, milk, and 1/2 teaspoon of salt.

  9. Pour the egg mixture over the challah cubes.

  10. Gently fold the challah into the custard so that all of the cubes are saturated.

  11. Let stand for 15 minutes so the challah can absorb the egg mixture.

  12. Spoon half of the challah into the prepared baking dish, and smooth with a spatula to cover the bottom of the dish.

  13. Top with the vegetables, spreading them to evenly cover the challah.

  14. Sprinkle with half of the shredded mozzarella. Crumble half of the goat cheese over the dish.

  15. Top with the rest of the challah cubes, spreading them to the edges of the dish. Top evenly with the remaining mozzarella and goat cheese. Drizzle with olive oil.

  16. Bake the strata in the preheated oven for 40 to 45 minutes, or until it is puffed and golden, and a tester inserted in the center comes out clean. Enjoy!