Mother’s Day brunch recipe: Curtis Stone’s breakfast strata with cheese and mushroom, savoury French
Get a head start the day before, then finish off this savoury egg-and-bread casserole the next morning.
Ingredients
- 60g unsalted butter, plus more to coat the pan
- 120g (about 2 cups) sliced fresh mushrooms
- 1 cup sliced leeks (white and pale green parts only)
- 125g (about 3 cups) rustic white bread, cubed
- 1 tbsp chopped fresh tarragon
- 250ml (1 cup) reduced-salt vegetable stock
- 500ml (2 cups) thickened cream
- 6 large eggs
- 1 cup grated Asiago cheese, divided
- ¼ cup grated parmesan cheese
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