Chive and Brie Strata Recipe

Name: Chive and Brie Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices; 4 cups (or more) whole milk; 10 large eggs; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground black pepper; 2 cups chopped fresh chives; 18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces; 8 tablespoons chopped fresh parsley; 8 tablespoons chopped fresh tarragon; ½ tablespoons grated Swiss cheese; 2/3 cup grated Parmesan cheese; 2 tablespoons (1/4 stick) butter

Servings: persons

2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
4 cups (or more) whole milk
10 large eggs
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 cups chopped fresh chives
18 ounces Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh tarragon
½ tablespoons grated Swiss cheese
2/3 cup grated Parmesan cheese
2 tablespoons (1/4 stick) butter

1
Generously butter two 9-inch-diameter cake pans with 2-inch-high sides.
2
Place bread in very large bowl.
3
Pour 4 cups milk over.
4
Let bread soak until soft, about 10 minutes.
5
Squeeze bread slices over same bowl, extracting as much milk as possible.
6
Transfer bread to medium bowl.
7
Transfer milk from bowl to 2-cup measuring cup.
8
If necessary, add more milk to equal 1 1/3 cups total.
9
Return milk to very large bowl.
10
Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.
11
Arrange 1/4 of bread in each prepared pan.
12
Sprinkle 1/2 cup chives over each.
13
Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon.
14
Sprinkle 3 tablespoons Swiss cheese over each.
15
Top each with half of remaining bread.
16
Pour half of milk-egg mixture over each.
17
Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each.
18
Sprinkle 3 tablespoons Swiss cheese and 1/3 cup Parmesan cheese over each.
19
Dot each with 1 tablespoon butter.
20
(Can be made 1 day ahead.
21
Cover and chill.)
22
Preheat oven to 350F.
23
Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes.
24
Let cool 5 minutes.
25
Cut into wedges and serve.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 16-ounce loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices, 4 cups (or more) whole milk, 10 large eggs, 1 1/2 teaspoons salt, and more.

Yes, Chive and Brie Strata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chive and Brie Strata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions