- Breakfast
- Main
- Pork
- Eggs
- French
- American
- Make-ahead
- Oven
Ingredients
- 8
large croissants, preferably a day old (about 1 1/2 lb), torn into 2-inch pieces
- 1 tbsp
unsalted butter, softened, for the pan
- 12 oz
cooked ham, cut into 1/2-inch dice
- 10 oz
Gruyère cheese, coarsely grated (about 3 1/2 cups)
- 6
scallions, thinly sliced, white and green parts kept separate
1/2 in step 2, 1/2 in step 7
For the custard
- 9
large eggs
- 2 1/2 cups
whole milk
- 1 cup
heavy cream
- 3 tbsp
Dijon mustard
- 1 tsp
fine salt
- 1/2 tsp
black pepper, freshly ground
- 1/4 tsp
freshly grated nutmeg (optional)
Contains milk (large croissants, preferably a day old (about 1 1/2 lb), unsalted butter, Gruyère cheese, whole milk, heavy cream), eggs (large eggs) and wheat (large croissants, preferably a day old (about 1 1/2 lb)).
Worked out from the ingredients.
Steps
- Step 1
Butter a 9×13-inch baking dish. Tear the croissants into rough 2-inch pieces; if they are fresh rather than a day old, spread them on a sheet pan and dry them in a 300°F oven for 10 minutes, then cool.
10 min · 300°F
- 8 large croissants, preferably a day old (about 1 1/2 lb)
- 1 tbsp unsalted butter
- Step 2
Scatter half the croissant pieces in the dish. Top with half the ham, half the Gruyère and all the scallion whites. Add the remaining croissants and ham, then the rest of the Gruyère.
10 min
- 8 large croissants, preferably a day old (about 1 1/2 lb)
- 12 oz cooked ham
- 10 oz Gruyère cheese
- 1/2 scallions
- Step 3
In a large bowl, whisk the eggs until smooth, then whisk in the milk, cream, Dijon, salt, pepper and nutmeg until no streaks of yolk remain.
5 min
- 9 large eggs
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 3 tbsp Dijon mustard
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg
- Step 4
Pour the custard evenly over the pan. Press the croissants down with your hands or a spatula so every piece is wet. Cover tightly with foil and refrigerate at least 8 hours or overnight.
8 hr, hands-off
- Step 5
Take the dish out of the fridge and heat the oven to 350°F. Let the strata sit on the counter while the oven heats, about 30 minutes.
30 min, hands-off · 350°F
- Step 6
Bake covered with the foil for 35 minutes. Uncover and bake 25 to 30 minutes more, until the top is deep golden and puffed and the center is set — a knife slipped into the middle should come out clean, not wet.
1 hr 5 min, hands-off · 350°F
- Step 7
Let the strata rest 10 minutes so it settles, then scatter the scallion greens over the top and cut into squares.
10 min
- 1/2 scallions
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026