Bobby Flay Strata

Bobby Flay’s Strata is made with French bread, butter, canola oil, onions, sugar, spinach, eggs, milk, heavy cream, Gruyere cheese, Dijon mustard, thyme, and nutmeg, creating a savory dish that takes 1 hour and 55 minutes to prepare!

Try More Bobby Flay Recipes:

• Bobby Flay Bananas Foster French Toast
• Bobby Flay Crepes
• Bobby Flay Carrot Cake Pancakes

🤎 Why You’ll Love This Strata Recipe:

• Rich Flavors: Strata combines caramelized onions, spinach, and aged Gruyère cheese for a decadent taste experience.
• Versatile Dish: Perfect for any meal—whether brunch, lunch, or dinner—this dish is hearty and satisfying.
• Make-Ahead Convenience: Prepare the night before and bake in the morning for a stress-free breakfast or brunch option.
• Impressive Presentation: The golden-brown crust and layers of savory ingredients make it visually appealing and inviting.

❓ What Is Bobby Flay’s Strata Recipe?

Bobby Flay’s Strata features layers of toasted French bread, caramelized onions, spinach, and Gruyère cheese, soaked in a creamy egg mixture, baked to perfection, and served with sautéed cherry tomatoes.

🥚 Bobby Flay Strata Ingredients

• 6 cups cubed day-old French bread
• 2 tablespoons unsalted butter, plus more for the baking dish
• 1 tablespoon canola oil
• 2 large Spanish onions, halved and thinly sliced
• 1 teaspoon sugar
• Kosher salt and freshly ground pepper
• 1 10-ounce box of frozen chopped spinach, thawed and squeezed dry
• 10 large eggs
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups grated aged Gruyere cheese (about 8 ounces)
• 2 teaspoons Dijon mustard
• 1 tablespoon finely chopped fresh thyme
• 1/8 teaspoon freshly grated nutmeg

For the tomatoes:

• 3 tablespoons canola oil
• 2 pints cherry tomatoes
• 3 tablespoons chopped fresh chives

🍲 How To Make Bobby Flay Strata

1. Set oven temperature to 325 degrees Fahrenheit. Toast the bread for around 10 minutes, or until it turns a light golden brown color on both sides. Take it off and let it cool.
2. Meanwhile, heat the canola oil and butter together in a large sauté pan over medium-low heat. Toss in the onions to coat, then drizzle in the sugar and add salt and pepper.
3. Cook for around 20 minutes, stirring regularly, until the onions are golden brown and caramelized. Take it off the heat and let it cool a little.
4. Toss the toasted bread, caramelized onions, and spinach in a large bowl. Combine the mustard, eggs, milk, heavy cream, 1 1/2 cups of cheese, thyme, nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a separate large bowl.
5. Coat a 9-by-13-inch baking dish with butter. Place the bread mixture in the baking dish, then pour the egg mixture over it and press down to ensure that it is completely submerged.
6. Raise the oven’s temperature to 350 °F.
7. Bake the strata, uncovered, for 50 to 1 hour, or until the top is golden brown, slightly puffed, and the custard does not jiggle when the pan is shaken; sprinkle with the remaining 1/2 cup of cheese during the last 10 minutes of baking. Allow to cool for 5 minutes before serving.

For the tomatoes:

1. In a large sauté pan, heat the canola oil over high heat until it starts to shimmer.
2. Put in the cherry tomatoes, season with salt and pepper, and cook for 4 to 5 minutes, until the tomatoes get soft.
3. Stir in the chives and take off the heat. Serve the sautéed tomatoes alongside the strata.

💭 Recipe Tips

• Use Day-Old Bread: Day-old French bread works best because it absorbs the egg mixture without becoming too soggy. Cut the bread into cubes and toast them lightly to enhance their texture and ability to hold up to the other ingredients.
• Thoroughly Drain Spinach: Frozen spinach should be thawed and squeezed dry using a clean kitchen towel or cheesecloth. Removing excess moisture prevents the strata from becoming watery during baking, ensuring a better texture.
• Caramelize Onions Well: Take the time to properly caramelize the sliced onions in butter and oil. Cooking them slowly over medium heat with a pinch of sugar, salt, and pepper for about 20 minutes allows them to develop sweetness and depth of flavor. This step adds a rich savory element to the dish.
• Let Rest Before Serving: After baking, allow the strata to rest for at least 5 minutes before serving. This resting period allows the flavors to meld together and the custard-like mixture to set, ensuring a cohesive dish when served.

🥗 What To Serve With Strata?

Serve Strata with Grilled Potato Salad, Caesar Salad, Corn Soup,Pumpkin Bread or Chicken Marinade, Beat Lamb Kofta, or Tamales.

🎚 How To Store Leftovers Strata?

• In The Fridge: Store leftover strata in an airtight container for 3 to 4 days.
• In The Freezer: Wrap leftover strata tightly in foil or plastic wrap, then freeze for up to 3 months.

🥵 How To Reheat Leftovers Strata?

• In The Oven: Preheat to 375°F and heat leftover strata for 20 minutes until heated through.
• On The Stove: Reheat leftover strata in a skillet over medium heat for 10 minutes, stirring occasionally.
• In The Microwave: Heat leftover strata in a microwave-safe dish on high for 1 to 2 minutes or until hot, stirring halfway through.

FAQs

Try More Bobby Flay Recipes:

• Bobby Flay Biscuits And Gravy
• Bobby Flay Lemon Ricotta Pancakes
• Bobby Flay Eggplant Al Forno

Bobby Flay Strata Nutrition Facts

Amount Per Serving

• Calories 324
• Total Fat 22g
• Saturated Fat 9.2g
• Trans Fat 0.3g
• Cholesterol 221mg
• Potassium 287.3mg
• Total Carbohydrates 12g
• Dietary Fiber 0.5g
• Sugars 1.5g
• Protein 20g