Ingredient Checklist


Instructions Checklist
  • Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool.

  • Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours.

  • Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm.

Reviews (2)

40 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
Changed the cheese to some gruyere (personal preference, and it is what I had on hand). Perfection!
Rating: 5 stars
I made this dish for Easter brunch and it was so delicious! I also made the Dutch baby pancake and we also loved that recipe. Both are very easy to prepare. Thank you Martha!