When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.
Ingredients
Makes 8 servings
Preparation
Step 1
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Melt butter in large nonstick skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Cool.
Step 2
Combine bread and milk in large bowl. Let stand until milk is absorbed, about 15 minutes.
Step 3
Whisk half and half and next 6 ingredients in medium bowl to blend. Stir in goat cheese.
Step 4
Place half of bread mixture in single layer in prepared glass baking dish (bread will not cover bottom of baking dish). Top with half each of mushrooms, Parmesan cheese, Fontina cheese, and half and half mixture. Repeat layering with remaining bread, mushrooms, Parmesan and Fontina cheeses, and half and half mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 5
Bake strata uncovered until firm in center, puffed and golden, about 1 hour.
How would you rate Mushroom and Three-Cheese Strata?
Leave a Review
Reviews (64)
Back to TopI agree with "ditch the WB" I prefer Martin's Potato Bread for strata. It has a silky smooth texture and accepts just the right amount of egg mixture.
Helene Z.
Milford, CT
12/30/2023
Great, but puh-lease ditch the Wonder bread. One would think WB would be close to blasphemy here.
Anonymous
Chicago
12/23/2022
Excellent. The goat cheese provides the perfect subtle flavor. I used 2/3 the amount of other cheeses however.
Anonymous
California
11/25/2022
This recipe is a brunch recipe to die for! We added a package of grilled Andouille smoked sausage and heavy cream to replace the half and half. Used diced sour dough bread and homemade whole grain dinner rolls for the bread. My husband says, “That’s a keeper!” I love it when he is pleased with my new ideas.
patriciarn
Tuscaloosa, AL
12/29/2018
Just wondering, the picture makes it look like there are tomatoes, maybe roasted ones, in the recipe, but I don't see them listed in the ingredients. Is there a misprint?
grychlew
11/21/2018
Excellent strata enjoyed by all work colleagues at retirement breakfast. I used portobello mushrooms and cooked for 2.5 hours in my non functional oven that heats to 300 max. Came out light, fluffy and moist.
vcass
Montreal,Quebec
10/25/2018
Living in Japan, needed to make do with what ingredients were available. Put in mix of shiitake and other mushrooms and cheeses I had available were parmesean, gouda and havarti. Also, instead of using minced garlic, I used healthy dose of garlic paste from roasted garlic. The results were fantastic. This recipe layers umami upon umami upon umami. The aroma alone is heaven. Recipe is a great concept and easy to play with.
Ernamik
Kyoto, Japan
1/29/2018
Absolutely wonderful. Huge hit with my Christmas brunch friends. Everyone’s asking for the recipe. I will definitely make this again.
Til
West Bloomfield, MI
12/10/2017
Wow! What a hit. Daughter-in-law asked to be sure and make again. Did not change anything. Had for Sunday evening dinner with simple salad. Got lots of kudos for making a vegetarian dish.
Pauleclem1
SE Wisconsin
11/29/2017
Great strata recipe! I have used a number of strata recipes before but never as good as this one. I did saute a large onion, then added porcini mushroom, and the spices to the saute mixture. The rest of the recipe I followed as written.
mscamurray
Maritimes
9/3/2017
I served this today and everyone liked it. I followed the advice of others and used only 4 oz. of goat cheese. I used half of a baguette and half of a fat French bread which I store apart and put into a moderately ho oven before using.
bnevens
Los Angeles, CA
1/2/2016
Very tasty and decadent as hoped, but the recipe needs more eggs and less cheese, in my opinion. Also, I used a baguette instead of sliced white bread - I think the crusty chunks add something visually and texturally.
shirleebee
Chicago, IL
1/1/2015
Not a huge hit with my family- I think all these years of whole grain bread has made them unfriendly to the texture of white bread in milk. I may try again, substituting extra sharp cheddar for the fontina and baguette for the sliced white bread.
katebrian
Denver, CO
12/25/2014
delicious way to use extras!! I used a variety of mushrooms and cheeses AND breads, the flavor and texture were all an A . Knocked this one out of the stratas-phere, and with a chef for a boyfriend that isn't always easy.
Anonymous
Nantucket
12/11/2014
Great! Very easy to make the day before. I used a mix of Baby Bella mushrooms and the shitake for some $ savings. Very filling!
cpizzato
Rolling Meadows
8/6/2013
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