Lucy M. Listen, if you’ve ever stared at a loaf of stale bread wondering what to do with it, I’ve got news for you. This savory cheese and pesto strata transforms that sad bread into something genuinely impressive. It’s basically a fancy bread pudding that doesn’t require any actual cooking skill, just a little patience and three types of cheese. But here’s where it gets interesting.
Why You’ll Love this Strata with Cheese and Pesto
If you’ve ever stood in front of your fridge wondering how to use up that stale bread before it turns into a science experiment, this strata’s about to become your new best friend. I love how it transforms yesterday’s bread into something elegant and satisfying.
The beauty here is that you’re basically making a savory bread pudding with pesto running through it, which means you get layers of cheesy, herby goodness in every bite. Three types of cheese create this rich, complex flavor that makes people think you’ve spent hours cooking.
Plus, it’s forgiving. You can prep it ahead, then bake when you’re ready. It’s comfort food that feels fancy, and honestly, that’s the dream for weeknight dinners or weekend brunch.
What Cheese Pairs Well with Pesto?
Several cheeses complement pesto beautifully, each adding unique flavor and texture. Parmesan is the classic choice, already present in traditional pesto, offering sharp, nutty notes that enhance the basil.
Mozzarella provides mild creaminess and excellent melting qualities, perfect for baked dishes like strata. Ricotta adds light, fluffy texture and balances pesto’s intensity with its subtle sweetness. Pecorino Romano delivers a saltier, sharper flavor similar to Parmesan but more robust.
Goat cheese offers tangy creaminess that contrasts beautifully with pesto’s herbaceous notes. Gruyère or fontina work wonderfully in hot dishes, melting smoothly while adding nutty depth. For best results, combine two cheeses like mozzarella for meltability and Parmesan for flavor complexity.
What Ingredients are in Strata with Cheese and Pesto?
This savory cheese and pesto strata requires a carefully balanced combination of components that work together to create a rich, flavorful dish. The foundation starts with stale bread, which provides the structure and absorbs the creamy egg mixture. The pesto adds herbaceous depth, while a trio of cheeses contributes different flavor profiles and textures. The custard base combines eggs, crème fraîche, and milk to create the binding element that transforms all these ingredients into a cohesive, satisfying dish.
Ingredients:
- 4–6 thick slices of stale bread
- ¼–⅓ cup store-bought pesto
- 4 large eggs (lightly beaten)
- ½ cup crème fraîche
- ½ cup milk
- 6 oz (175g) Fontina or aged Cheddar cheese (grated)
- 2 oz (60g) mozzarella cheese (grated)
- 1 oz (30g) Parmesan cheese (grated)
Craving both cheesy comfort and bold spice? The rich, pesto-infused Strata with Cheese makes the perfect counterpart to the zesty Spicy Chicken Wings, combining savory and spicy flavors for an unforgettable meal.
How to Make this Strata with Cheese and Pesto
- Begin by preheating your oven to 400°F (200°C). While the oven heats, prepare your bread by cutting off and discarding the crusts from 4–6 thick slices of stale bread.
- Spread each slice generously with ¼–⅓ cup store-bought pesto, then arrange them in a single layer in a baking dish. The pesto-coated bread forms the flavorful base of your strata and should fit snugly in the dish to support the custard mixture.
- In a separate bowl, combine 4 large eggs (lightly beaten) with ½ cup crème fraîche and ½ cup milk, whisking until well blended.
- Pour this custard mixture evenly over the bread slices, allowing it to soak in and distribute throughout. The bread will absorb much of the liquid, creating a cohesive structure as it bakes. Once the custard has been poured, sprinkle the top generously with the three-cheese combination: 6 oz (175g) of grated Fontina or aged Cheddar cheese, 2 oz (60g) of grated mozzarella cheese, and 1 oz (30g) of grated Parmesan cheese.
- Transfer the baking dish to the preheated oven and bake the strata for 35–40 minutes until it turns golden brown on top. The strata will puff up slightly as it bakes, but unlike a soufflé, it can safely be left to stand for about 5 minutes before serving. This resting period allows the structure to set slightly, making it easier to portion.
- Serve the strata warm, accompanied by a simple tomato salad for a light and invigorating contrast to the rich, savory dish.
Strata with Cheese and Pesto
Ingredients
Method
- Begin by preheating your oven to 400°F (200°C). While the oven heats, prepare your bread by cutting off and discarding the crusts from 4–6 thick slices of stale bread.
- Spread each slice generously with ¼–⅓ cup store-bought pesto, then arrange them in a single layer in a baking dish. The pesto-coated bread forms the flavorful base of your strata and should fit snugly in the dish to support the custard mixture.
- In a separate bowl, combine 4 large eggs (lightly beaten) with ½ cup crème fraîche and ½ cup milk, whisking until well blended.
- Pour this custard mixture evenly over the bread slices, allowing it to soak in and distribute throughout. The bread will absorb much of the liquid, creating a cohesive structure as it bakes. Once the custard has been poured, sprinkle the top generously with the three-cheese combination: 6 oz (175g) of grated Fontina or aged Cheddar cheese, 2 oz (60g) of grated mozzarella cheese, and 1 oz (30g) of grated Parmesan cheese.
- Transfer the baking dish to the preheated oven and bake the strata for 35–40 minutes until it turns golden brown on top. The strata will puff up slightly as it bakes, but unlike a soufflé, it can safely be left to stand for about 5 minutes before serving. This resting period allows the structure to set slightly, making it easier to portion.
- Serve the strata warm, accompanied by a simple tomato salad for a light and invigorating contrast to the rich, savory dish.
Notes
What Cheese Pairs Well with Pesto?
Several cheeses complement pesto beautifully, each adding unique flavor and texture. Parmesan is the classic choice, already present in traditional pesto, offering sharp, nutty notes that enhance the basil. Mozzarella provides mild creaminess and excellent melting qualities, perfect for baked dishes like strata. Ricotta adds light, fluffy texture and balances pesto’s intensity with its subtle sweetness. Pecorino Romano delivers a saltier, sharper flavor similar to Parmesan but more robust. Goat cheese offers tangy creaminess that contrasts beautifully with pesto’s herbaceous notes. Gruyère or fontina work wonderfully in hot dishes, melting smoothly while adding nutty depth. For best results, combine two cheeses like mozzarella for meltability and Parmesan for flavor complexity.Strata with Cheese and Pesto Substitutions and Variations
Many home cooks find that the basic cheese and pesto strata begs for a little personalization, and honestly, that’s where things get fun. I’d swap the Fontina for gruyere if I’m feeling fancy, or stick with sharp cheddar for something bolder.
Don’t love pesto? Sun-dried tomato paste works beautifully, or I’d try a spinach-herb mixture instead. The mozzarella can become fresh ricotta for creamier texture, while the Parmesan stays non-negotiable in my book.
Want vegetables mixed in? Roasted mushrooms, caramelized onions, or sautéed spinach add serious depth. You could even crisp up some pancetta for richness. The beauty here is flexibility—this recipe’s a canvas, not a rulebook. Trust your instincts with what sounds delicious.
What to Serve with Strata with Cheese and Pesto
Once you’ve nailed down your perfect cheese-and-pesto combo—whether you’re going traditional or throwing in some caramelized onions—you’ve got yourself a dish that’s honestly complete on its own, but pairing it with the right sides can make breakfast or brunch feel way more intentional.
I’d suggest serving your strata alongside a crisp green salad with a light vinaigrette to cut through all that richness. Fresh fruit works nicely too—think berries or sliced melon for brightness. A warm croissant or crusty bread on the side lets people soak up any extra custard, because who wouldn’t want that? For drinks, I’d go with sparkling water, fresh-squeezed juice, or coffee. Keep things simple and let your strata be the star.
Final Thoughts
This strata recipe really does deserve a spot in your regular brunch rotation, honestly. I mean, think about it—you’re combining custardy bread, melty cheese, and fragrant pesto into one dish that basically cooks itself overnight. What’s not to love there? The beauty lies in how forgiving it is. You can swap cheeses around, adjust pesto amounts, or even throw in some vegetables if you’re feeling adventurous. Plus, you’ll impress people without breaking a sweat or spending hours in the kitchen. Whether you’re hosting weekend guests or feeding your family something special, this strata delivers comfort and sophistication simultaneously. Once you master this recipe, you’ll find yourself making it constantly.
