Ham Brie Strata — The Morning After a Table Full of Love

That Christmas Eve table—the ham at the center of it, Mama presiding, DJ fearless and three years old, Marc’s stories pulling laughter right out of Dad’s chest—that’s the kind of night you want to hold onto as long as possible. So Christmas morning, when the house was still full and nobody wanted to leave, I made this Ham Brie Strata with the leftover holiday ham, because the best way I know to extend a night like that is to feed people again. It’s the dish that says the gathering isn’t over yet—creamy, savory, and built for a table that’s still full.

Ham Brie Strata

Prep Time: 20 min | Cook Time: 50 min | Total Time: 1 hr 10 min (plus overnight chill) | Servings: 8

Ingredients

• 1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups)
• 2 cups cooked ham, diced
• 8 oz Brie cheese, rind removed, cut into small pieces
• 1/2 cup shallots, finely chopped
• 2 tablespoons unsalted butter
• 6 large eggs
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Sauté the shallots. In a skillet over medium heat, melt butter and cook shallots until softened and lightly golden, about 5 minutes. Remove from heat and let cool slightly.
2. Layer the strata. Grease a 9x13-inch baking dish. Spread half the bread cubes in an even layer. Scatter the diced ham, Brie pieces, and sautéed shallots over the bread. Top with the remaining bread cubes.
3. Make the custard. In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard, thyme, garlic powder, salt, and pepper until fully combined.
4. Soak the bread. Pour the custard evenly over the layered bread mixture. Press down gently so all the bread absorbs the liquid. Sprinkle Parmesan over the top. Cover and refrigerate for at least 4 hours or overnight.
5. Bake. Preheat oven to 350°F. Remove the strata from the refrigerator and let it sit at room temperature for 20 minutes. Bake uncovered for 45–50 minutes, until puffed, golden on top, and set in the center.
6. Rest and serve. Let the strata rest for 10 minutes before cutting into squares. Serve warm directly from the dish.

Nutrition (per serving)

Calories: 420 | Protein: 24g | Fat: 22g | Carbs: 30g | Fiber: 1g | Sodium: 820mg