Breakfast / American
Spinach Artichoke Holiday Strata
Overnight sourdough strata with garlicky spinach-artichoke filling, vegetarian Alpine-style cheese, and sun-dried tomatoes—perfect for Christmas brunch.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 25 minutes
- Cook
- 55 minutes
- Total
- 5 hours 20 minutes (includes chilling)
- Serves
- 8
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 1 lb (450 g) sourdough bread, cut into 1-inch cubes; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains mustard.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Toast bread cubes at 325°F for 12 minutes until dry; cool.
Sauté leek in butter until tender, add garlic, spinach, artichokes, and sun-dried tomatoes; cook until spinach wilts. Cool slightly. Drain artichokes and squeeze moisture from cooked spinach before mixing so the custard can set evenly.
Whisk eggs, milk, half-and-half, Dijon, salt, pepper, and nutmeg. Fold in cream cheese until mostly smooth.
Layer half the bread in a greased 9x13 dish, top with half the spinach mixture and vegetarian Alpine-style cheese. Repeat layers.
Pour custard over, pressing to soak. Cover and refrigerate at least 4 hours or overnight.
Bake uncovered at 350°F for 45–55 minutes until puffed and 160°F in center. Rest 10 minutes, garnish with parsley.
0 of 6 steps complete
A little kitchen know-how
- Cube bread and sauté veggies up to 2 days ahead for easy assembly.
- Swap vegetarian Alpine-style cheese for smoked vegetarian provolone to add subtle smokiness.
- Tent loosely with foil if top browns too fast.
Make it yours & keep it well
Use vegetarian cheddar in place of Alpine-style cheese, checking the label for vegetarian suitability.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Chill prepared strata promptly, covered. Bake until the middle is fully set and hot; keep fresh parsley for serving.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 21 g · Carbohydrates 32 g · Fat 23 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I make it gluten-free?
Use a sturdy gluten-free loaf and ensure sun-dried tomatoes are GF certified.
How do I reheat leftovers?
Bake at 325°F covered for 15 minutes or microwave individual squares.
How do I judge the middle?
A small knife inserted in the centre should not reveal liquid custard. If the top browns first, cover loosely and continue baking.
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