Cheesy Ham and Mushroom Strata

Make this ham-and-cremini strata even more flavorful with a little Parmesan and a lot of Swiss cheese.
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  • Level: Easy
  • Total: 9 hr 20 min (includes soaking and standing times)
  • Active: 25 min
  • Yield: 4-6
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Unsalted butter, for the baking dish

2 tablespoons olive oil

12 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground black pepper

3 cups half-and-half

1/4 cup grated Parmesan

10 large eggs

One 12-ounce loaf rustic Italian bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups)

2 cups shredded Swiss cheese

6 ounces diced ham


  1. Butter a 9-by-13-inch baking dish.
  2. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
  3. Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
  4. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  5. On the day of baking, preheat the oven to 325 degrees F.
  6. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.