Strata with Cheese and Pesto

This strata with cheese and pesto is a savory breakfast casserole featuring layers of bread, eggs, melted cheese, and aromatic basil pesto. Perfect for make-ahead brunch entertaining, assemble it the night before and bake in the morning for an effortless, crowd-pleasing dish.

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Prep Time 20

Cook Time 45

Servings: 4

Course: Breakfast

Cuisine: British

Calories: 600

Ingredients Method Notes

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)

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.