Sarasota's Brussels Sprouts Strata

READY IN: 1hr 15mins
YIELD: 4-6


  • 6 -8
    slices pumpernickel bread (torn or cut into pieces, about 1-inch)
  • 1 12
    lbs Brussels sprouts, thin sliced (I cut mine in half and then thin sliced by hand)
  • 1
    large leek, thin sliced
  • 1
    medium onion, cut in half and thin sliced
  • 1
    cup cheddar cheese, i use white cheddar (1 cup after shredding)
  • 12
    cup swiss cheese, shredded (I prefer gruyere, a bit more if you want it more cheesy)
  • 1 14
    cups cream (half and half works great)
  • 6
    eggs, lightly beaten (I used extra large)
  • 3
    tablespoons butter, melted


  • Bread -- In a medium bowl, add the bread and drizzle with the melted butter and toss well to combine.
  • Casserole -- Then in a 13x9" casserole dish, spray well with a non-stick spray and then add the bread pressing in a single layer as much as possible, pressing down firmly. Then in that same bowl, add the brussels sprouts, leeks and onion and mix well to combine. Once mixed, layer that on top of the bread in the casserole dish.
  • Egg Mixture -- And once again -- that same bowl; add the eggs, milk, salt, pepper and mix well to combine. Pour over the bread and vegetables and cover with the two grated cheeses. Cover and refrigerate at least 6 hours or overnight. Make sure to cover with saran or plastic wrap.
  • Bake -- Preheat oven to 350 degrees and bake the strata on the middle shelf, uncovered for approximately 1 hour until it is puffy and golden brown. Check the doneness just like you would a cake. Stick a knife in the middle until the knife comes out clean. Remove from the oven and let rest for at least 5 to 10 minutes until the egg mixture sets.
  • Serve -- You can either cut or just scoop out this great vegetable dish. ENJOY this great Fall side dish! It is very easy and simple tastes.
  • You can always add some fresh sage to the dish, but the pumpernickel and brussels seem to offer enough flavor as is.