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Mushroom Swiss rye strata with a golden top and a served portion
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Mushroom Swiss Rye Strata for Two

Mushroom Swiss rye strata for two is a savory breakfast bake made from bread cubes, browned mushrooms and an egg-and-milk custard. Rye brings a distinctive flavor that stands up to the mushrooms, while Swiss cheese melts through the middle and across the top. The small dish makes two generous brunch portions.
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Prep Time 25 minutes
Cook Time 40 minutes
Refrigerated soak (30 minutes) and rest (10 minutes) 40 minutes
Total Time 1 hour 45 minutes
Servings: 2 generous brunch portions
Ingredients Equipment Method Notes

Ingredients
  

Bread and mushroom filling
  • 150 g rye sandwich bread, about 3 cups of ¾-inch cubes
  • 8 ounces (225 g) cremini or white mushrooms, cleaned and sliced
  • ½ small onion, finely diced, about 60 g
  • 1 tablespoon (14 g) unsalted butter, plus a little for the dish
  • 1 teaspoon olive oil
  • ½ teaspoon dried thyme
Custard
  • 2 large eggs
  • 1 cup (240 ml) whole or 2% milk
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper
Cheese for the layers and top
  • ½ cup (55 g) grated Swiss cheese, divided

Equipment

  • shallow 1-quart oven-safe baking dish, approximately 8 by 5 inches, with headroom for the bread to puff
  • skillet
  • Baking sheet
  • bowl
  • whisk
  • Food thermometer

Method
 

Finish the dry bread and browned filling
  1. Heat the oven to 300°F / 150°C. Spread fresh bread cubes on a baking sheet and dry for about 10 minutes, turning once, until the surfaces feel dry without deeply browning. Already stale cubes can skip this drying step.
  2. Meanwhile, heat butter and oil in the skillet over medium-high heat. Add the mushrooms and spread them out. Let them cook for a couple of minutes before stirring so they begin to color.
  3. Add the onion and thyme. Continue cooking for 7–10 minutes, stirring occasionally, until the mushrooms are browned, the onion is tender and there is no pool of liquid in the pan.
  4. Remove the skillet from the heat and cool the filling until warm. Do not mix steaming-hot mushrooms into the eggs.
Assemble mushroom Swiss rye strata for two
  1. Grease the dish. Coat the base and sides lightly with butter. Add half the bread cubes, half the mushroom mixture and half the cheese. Repeat with the remaining bread and mushrooms, reserving the remaining cheese for the top.
  2. Whisk the custard. Whisk the eggs until the whites and yolks are fully combined. Add milk, Dijon, salt and pepper, then whisk until smooth enough to pour evenly.
  3. Pour and press. Pour the custard slowly over the bread, moving around the dish. Press gently with a spatula so the upper cubes contact the liquid. Do not mash the bread into a paste. Sprinkle the reserved Swiss cheese over the top.
  4. Refrigerate. Cover and refrigerate for at least 30 minutes or overnight for 8–12 hours. Keep the dish chilled until the oven is ready rather than leaving the egg mixture on the counter.
  5. Bake covered, then uncover. Heat the oven to 350°F / 175°C. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue about 15–25 minutes, longer if needed from very cold.
  6. Check the center. The surface should be golden and the center set, with no liquid custard pooling when gently pressed. The center should reach 165°F / 74°C, following the FoodSafety.gov casserole guidance.
  7. Rest. Let stand 10 minutes before dividing. This makes it easier to lift two portions without losing the custard between the bread cubes.

Notes

  • Yield and dish: Makes 2 generous portions. Use a shallow 1-quart oven-safe dish, approximately 8 by 5 inches, with headroom for puffing. Weigh the rye bread; loosely filled cups can vary.
  • Timing: Allow about 1 hour 45 minutes for the same-morning version, including a 30-minute refrigerated soak and 10-minute rest. An overnight soak lasts 8–12 hours and may require a longer bake from cold.
  • Assembly: Cook away mushroom liquid and let the filling cool until warm before combining it with eggs. Press bread gently into the custard without mashing. Keep the assembled strata refrigerated until baking; follow the dish manufacturer’s temperature-change guidance.
  • Baking: Bake at 350°F (175°C), covered for 20 minutes, then uncovered for about 15–25 minutes or until done. Check the center with a thermometer: it should reach 165°F (74°C). Rest 10 minutes before dividing.
  • Leftovers: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.