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Wine and Cheese Strata

“Fantastic crowd pleasing brunch dish we have made for everything from Christmas morning to Mother’s Day brunch with mimosas.”


1 d 1 h  40 m 12 servings 324 cals

1/2 loaf dry French bread, broken into pieces

3 tablespoons butter, melted

8 ounces shredded Swiss cheese

4 ounces shredded Monterey Jack cheese

1 (1/4 inch thick) ham slice, coarsely chopped

1 3/4 cups milk

9 eggs

4 green onions, minced

1/4 cup sherry

1 1/2 tablespoons Dijon mustard

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

3/4 cup sour cream

1/2 cup grated Parmesan cheese



30 m


1 h 10 m

Ready In

1 d 1 h 40 m

Grease a 9×13-inch baking dish.

Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham.

Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours.

Remove dish from refrigerator 30 minutes before baking.

Preheat oven to 325 degrees F (165 degrees C).

Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.


Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Recipe by: Kayhayes26

***Grabbed from:

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