Breakfast Strata with Caramelized Onions, Dates and Gruyere

Photography by Dave Bryce. Styling by Keith Recker.

This savory-and-sweet gourmet breakfast casserole brings together caramelized onions, dates and gruyere cheese to provide a moist soufflé-like texture to the bread base. The beauty of a breakfast strata is that it can be made the evening before as the perfect covered dish to take to your next brunch potluck or family gathering. Special thanks to executive chef Aniceto Sousa of Mediterra Cafe for the recipe.

Ingredients:

1 ½ cups chopped onions
3 tbsp unsalted butter
9 large eggs
2 tbsp Dijon mustard
2 ¾ cups milk
¼ tsp grated nutmeg
1 tsp salt
½ tsp black pepper
2 oz Parmesan
6 oz grated Gruyere
2 oz grated Parmigiano-Reggiano
1 tbsp fresh thyme leaves
4 tbsp chopped parsley
8 Medjool dates, pitted and chopped
1 cup chopped kale or spinach
8 cups day-old ciabatta, brioche, or challah, torn into 1-inch pieces

Directions:

1. Cook onions in butter slowly on low heat, stirring occasionally until caramelized, brown, and sweet, 10 to 15 minutes. Let cool.

2. Butter a 9 x 13 pan.

3. In bowl, whisk eggs, mustard, milk, nutmeg, salt, and pepper.

4. Add in cheeses, herbs, dates, and chopped kale.

5. Toss bread and egg mixture into a bowl and lightly pack into buttered pan. Cover and refrigerate overnight.

6. Preheat oven to 350 degrees. Bake uncovered for 1 hour or until puffed, golden, and set in the center. Let rest 10 minutes before serving.

More recipes from Mediterra here.

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