Sun-Dried Tomato & Artichoke Strata is the ultimate addition to your holiday brunch lineup. This cozy dish will become an annual staple!
What are some of your family's annual holiday recipe traditions? For us, it is baked strata! Golden and fluffy with a crispy top, strata is a delicious mix found somewhere between a soufflé and savory bread "pudding". They are versatile, simple, and make for a cozy and comforting holiday dish. While they may look intimidating, they actually require very minimal effort! We find ourselves whipping together several variations each year.
This Sun-Dried Tomato & Artichoke Strata has been a staple favorite all season. Caramelized shallots, herbed tomatoes, artichoke hearts, and crusty Italian loaf bread make for one epic combo. We popped by our local Raley's to get our ingredients and found all items within a matter of minutes! We love that the Raley's private label carries all of our everyday items conveniently and at an affordable price!
Raley's Private Label
We are huge fans of the Raley's private label line, including the brands Raley’s, Raley’s Purely Made and Nob Hill Trading Co. They offer the same high-quality staples we're used to buying, at a more affordable price. In fact, all three private label brands are better value than the national brand equivalent!
The Raley’s brand offers high-quality products at a great value. Just as tasty as any brand, but even better because of the prices and value. The Raley’s Purely Made products are less processed, organic where possible and free from items on their banned ingredient list, including 101+artificial preservatives and ingredients. And the Nob Hill Trading Co. brand, includes unique, gourmet products with global and local influences. A taste of artisan flavors without the gourmet price tags!
They have made shopping even more convenient this holiday season, with same-day pickup and delivery in as little as two hours! To provide customers with what they need for the holidays, they have ordered 20% more private label products ahead of the expected rush on holiday essentials like baking supplies, sauces and pantry staples. It truly is a one-stop shop for all your year round grocery needs.
Loaf Bread - Italian or French loaf bread is best for a strata. You really want those hearty, crusty pieces to soak up your liquid mixture. In a pinch, cubed sourdough can also fill in. When possible, allow bread to sit out for one day ahead of time for the best final texture.
Your "Custard" Mix. The egg and milk mixture of the strata plays a very important role! It makes your bread soft, tender, and perfectly moist, and infuses the loaf with tons of flavor. Salt and pepper is a great start for seasonings but you don't have to stop there! Any mix of your favorite fresh or dried herbs only enhances the dish. If adding in unseasoned ingredients like fresh vegetables, we tend to go heavier on herbs, but for add-ins like olives and marinated tomatoes, we keep it simple.
We have had success using just about any variety of milk, but find the best flavor and texture with 2% or whole milk. Non-dairy milks can sub in, however, we have found they do impart some flavor.
Add-Ins. The possibilities are endless when it comes to your mix-ins! Bell peppers, leafy greens, mushrooms, olives, tomatoes, and asparagus spears are just a few of our favorites! If using ingredients with more moisture, it may be helpful to drain off extra liquid, so your bread does not become oversaturated.
Patience Makes Perfect. Once the unbaked mixture has come together, it's important to give it time to rest in the fridge. We recommend a minimum of 6-8 hours, or overnight, if you can swing it. We typically prep our strata one day before we plan on digging in.
Sun-Dried Tomato and Artichoke Strata
- 2 tbsp Raley's extra virgin olive oil
- 2 medium shallots, diced
- 6 cups (approx. ½ loaf) day old Nob Hill Trading Co. Italian loaf bread cubed
- 1 14 oz. can Raley's quartered artichoke hearts drained and roughly chopped
- ⅓ cup Raley's sun-dried tomatoes in oil and herbs*
- 2 cups Raley's fresh baby spinach leaves
- 5 Raley's cage free eggs
- 1 ¼ cups Raley's Whole Milk
- ¾ cup shredded gruyere cheese
- ¼ cup Nob Hill Trading Co. shredded parmesan cheese
- ¼ tsp each, Raley's salt and pepper
- In a large pan, warm oil over medium heat. Add shallot and a pinch of salt and sauté for 4-5 minutes, or until tender and translucent.
- To the pot, add artichoke hearts, tomaotes, and spinach and continue sautéing for another 2-3 minutes, or until spinach is wilted and everything is well mixed. Remove from heat. Add in cubed bread and stir well. Transfer mixture to a 8x8 baking dish.
- In a mixing bowl, whisk together milk, eggs, salt and pepper. Sprinkle in cheese and gently stir to combine. Pour egg mixture evenly over the top of the bread. Cover and place in the fridge overnight, or for at least 8 hours.
- The following day, remove from fridge and let rest at room temperature for 45 minutes.
- Bake covered at 350 degrees for 30 minutes. Remove foil and bake for another 10-15 minutes, or until top is golden and eggs are set.