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    TaraTeaspoon » Recipes » Breakfast + Brunch

    Savory Bacon Mushroom Strata Recipe

    Published: Nov 22, 2019 · Updated: Jul 9, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Onion Bacon Mushroom Strata in white baking dish with serving spoon

    Bacon Mushroom Bread pudding is soft and custardy with salty bacon and flavorful mushrooms. The type of savory bread pudding you want to take to any brunch. 


    Baked Onion Bacon Mushroom Strata in white casserole dish with metal serving spoon
    Jump to:
    • Strata and bread pudding recipes
    • Make ahead brunch recipes:
    • Make this easy brunch casserole: 
    • 📖 Recipe
    • 💬 Comments

    No one is ever upset about this recipe! In fact I get rave reviews, compliments and pleads for this bacon mushroom bread pudding recipe whenever I make it. 

    I make this anytime I'm asked to bring a dish to brunch or breakfast, or if I have folks over for a holiday. It is typically the star of the show!

    Much like my Raspberry French Toast Bake with Cream Cheese, this strata, or bread pudding (whatever you'd like to call it), is a crowd-pleaser because of the custardy, flavorful ingredients. 

    A serving of Onion Bacon mushroom strata on a metal serving spoon on stone background

    Strata and bread pudding recipes

    I often use the terms strata and bread pudding interchangeably. They are so very similar, but have a few distinct differences. 

    Both stratas and bread puddings are great make-ahead brunch recipes. They both consist of a bread base and milk or cream and eggs to soften the bread and create a custard when baked. 

    Strata recipes typically have more eggs than bread pudding, and typically include savory ingredients. 

    Notice I said typically. Both brunch casseroles can be savory or sweet. That being said, you'll most often see stratas at breakfast and brunch and bread puddings for brunch or dessert!

    Bake your casserole in these beautiful baking dishes. 

    Onion Bacon Mushroom bread pudding in white casserole dish with a serving missing

    Make ahead brunch recipes:

    I have several recipes that lend themselves to be prepped or made ahead for brunch and breakfast. 

    Prep everything ahead for my Cherry and Pistachio Yogurt Bowls. 

    The batter for the world's best bran muffins can be made days in advance and baked fresh when you need them. 

    Oven Baked French Toast Fondue bakes in the oven as you make other things. 

    Make this easy brunch casserole: 

    Most bread puddings or stratas call for stale or day old bread. These brunch casserole recipes were invented to use up this day old bread, by reviving it and soaking it in milk and egg. 

    If you do have old bread, feel free to use it, and let the mixture sit and soak for a little longer. 

    If you're shopping and cooking immediately, I just suggest a hearty bread like a rustic french bread or rustic loaf. Softer bread is fine, it will just produce a different, more soft texture in the end. 

    📖 Recipe

    Onion Bacon Mushroom Starta in white casserole dish with metal serving spoon

    Onion Bacon and Mushroom Strata

    Tara Teaspoon
    Bacon Mushroom Bread Pudding is an easy, make-ahead brunch casserole for all your gatherings.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Work Time 45 minutes mins
    Resting time: 4 hours hrs
    Total Time 5 hours hrs 35 minutes mins
    Course Breakfast, Brunch
    Servings 8 to 10 servings

    Ingredients
      

    • 2 tablespoon olive oil
    • 2 small onions (thinly sliced root to tip)
    • 3 cups (10 oz) sliced mushrooms
    • 8 slices cooked bacon, chopped
    • 1 teaspoon dried thyme
    • 1½ cups (6 oz) shredded Swiss cheese
    • ¾ cup (3 oz) shredded fontina cheese
    • 6 cups 1-inch bread cubes with crusts (a hearty French bread works well)
    • 8 eggs (beaten)
    • 2½ cups milk
    • 1 teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • Butter for dish

    Instructions
     

    • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat and add onions; stir to coat. Cook until onions start to soften, about 2 min, then reduce heat to medium and cook until onions are golden and soft, stirring occasionally, about 20 min; remove from skillet and wipe clean. Heat 1 tablespoon oil in skillet, add mushrooms and sauté until golden, 3 to 4 min.
    • In a large bowl combine onions, mushrooms, bacon, thyme, cheese and bread cubes. Mix together the eggs, milk, salt and pepper and pour over bread, stirring to coat.
    • Butter a 2½- to 3-qt baking dish and arrange bread mixture evenly in dish. Cover with plastic wrap and chill 4 hr or up to 24 hr.
    • Heat oven to 350°F. Remove plastic wrap and bake strata until eggs are set and top is golden brown, about 50 min; cover with foil if top gets too brown. Serve warm or at room temperature.

    Notes

    • I love to cook this as a make ahead Christmas breakfast. Thanksgiving and New Year's are perfect times to serve this as well. 

    Nutrition

    Calories: 577kcalCarbohydrates: 33gProtein: 36gFat: 34gSaturated Fat: 17gCholesterol: 246mgSodium: 1010mgPotassium: 649mgFiber: 3gSugar: 10gVitamin A: 932IUVitamin C: 4mgCalcium: 653mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Teaspoon, Photography Yunhee Kim, Food Stylist Paul Grimes, Prop stylist Michelle Wong, Originally published LHJ 04/11.

    Comments

      4.67 from 3 votes (2 ratings without comment)

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    1. Mary says

      February 24, 2020 at 10:49 pm

      I love breakfast stratas and this one is my very favorite! Delicious!

      Reply
    2. Ruby Neff says

      March 26, 2020 at 2:25 am

      I like the savory brunch option! Excited to try it out!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

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