Store Finder


Ham & Asparagus Strata

Coconut Milk replaces milk for a dairy-free strata. It makes the tastiest breakfast or brunch treat.  Assemble a day ahead for care-free entertaining!
40 minutes to assemble
Refrigerate overnight
60-70 minutes to bake
Serves 8
1 lb asparagus, cut into 1/2” pieces
2 tablespoons olive oil
1 large red onion, 1/2” dice
2 bell peppers (1 red, 1 green) 1/2“dice
10 oz thick sliced ham, 1/2” dice
Salt and Pepper
7 cups cubed bread like ciabatta* (14-16 oz loaf)
12 large eggs
2-13.5 oz cans Coconut Milk (found in the baking section)
2 tablespoons Dijon mustard
2 tablespoons chopped dill
Optional: 1 cup lactose free cheese such as Daiya
Step 1
Grease a 9” X 13” baking dish. Blanch asparagus one minute in boiling, salted water. Cool in ice water and drain well. Or in place of blanching, roast asparagus in a 450° oven until lightly blackened, for an added depth of flavor
Step 2
Heat olive oil in a large skillet over a medium-high temperature. Add onion and peppers. Stir-fry until tender crisp. Pat asparagus dry and add to skillet with ham. Salt and pepper to taste. Sauté 2-3 minutes. Remove from heat and add bread. Mix well and spread into baking dish. Cool mixture in refrigerator.
Step 3
Beat eggs, Coconut Milk, mustard and dill in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.
Step 4
Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 50 minutes. Sprinkle with cheese (if desired) and bake 10-20 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.
Day old bread is the best use for this recipe.  Rosemary or roasted garlic and olive oil ciabatta adds a delicious extra flavor. Cut bread a day or two before and leave on a cookie sheet to dry for best results.  Total time does not reflect this step.