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Spring Onion & Cheese Strata

spring onion_and_cheese_strataThe word ‘strata’ is basically the ‘foodie’ term for a bread and butter pudding – but a savoury version. They are quick, easy and a perfect ‘do ahead of time’ meal. I tend to make this (or a version of it – I throw whatever is in the fridge into my strata!) when we are having overnight guests.

I just pop it in the oven and serve it as a brunch dish together with nice warmed rolls, salad and fresh fruit for dessert. I hope you enjoy this as much as we do!


1 baguette, ends chopped off and discarded, cut into 1cm/½inch slices and left to go stale
6 spring onions, roughly sliced
150g/5oz mozzarella, roughly chopped
50g/2oz parmesan, shaved or grated
100g/3½oz cheddar, broken into pieces
100ml/3½floz soured cream
6 free-range eggs

Salt and pepper to taste

1 clove garlic, crushed

2 tsp dried thyme or oregano
Small bunch of fresh chives, chopped, to garnish



1. Arrange the stale baguette slices in a layer in a 25cm/10inch pre-greased square ovenproof dish.
2. Place the spring onions, mozzarella, parmesan and cheddar into a food processor (or large bowl if you don’t have a food processor). Add the soured cream and eggs, then blend until smooth (use a whisk if no food processor). Add the thyme or oregano (or both) garlic, salt and pepper.
3. Pour the cheese and egg mixture over the bread in the dish, cover with cling film and leave in the fridge to soak overnight.
4. When ready to cook, preheat the oven to 180C/360F/Gas 4.
5. Take the strata out of the fridge and uncover. Bake for 30 minutes or until completely cooked through.
6. Remove from the oven, sprinkle with chives and spoon onto serving plates.

Delicious served with a fresh salad, and perfect for brunch, lunch or a light dinner.

By Alyssa Savage

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