This post may contain affiliate links. Please read our disclosure policy.
There’s something deeply comforting about a strata—a savory bread pudding that hits all the right notes of creamy, cheesy, and satisfyingly hearty. But this Spicy Ham & Mushroom Strata takes it up a notch, with bold flavors from jalapeños, sambal oelek, and pepper jack cheese. It’s perfect for a weekend brunch, meal prep, or anytime you want to impress with minimal morning effort.
What is a Strata?
A strata is a type of savory bread pudding, typically made by layering chunks of bread with ingredients like cheese, meat, and vegetables, then soaking it all in a mixture of eggs and milk (or cream) before baking.
What Makes a Strata a Strata?
1. Bread-based: Usually made with day-old or stale bread to soak up the custard.
2. Layered (like strata in geology): The name comes from the Latin word stratum, meaning “layer”—because the dish is traditionally assembled in layers.
3. Custard-soaked: Eggs and milk bind everything together, like in quiche or French toast.
4. Baked casserole-style: It’s usually baked in a large dish until set, golden, and slightly puffed.
Why You’ll Love This Recipe
1. Bold, savory flavors – With sautéed mushrooms, spicy jalapeños, smoky ham, and gooey cheese, every bite packs a punch.
2. Make-ahead friendly – Prep it the night before, then just bake and serve. Perfect for holidays or lazy weekend.
3. Crowd-pleasing – Great for brunch gatherings, potlucks, or a satisfying weeknight dinner.
4. Customizable – Swap in different cheeses, meats (leftover meats or rotisserie chicken), or veggies to make it your own.
5. Filling and wholesome – Packed with protein, fiber, and comfort—all in one pan.
A Flavor-Packed Veggie & Mushroom Base
At the heart of this strata is a rich, aromatic mushroom filling that infuses the dish with umami depth. It starts with butter-sautéed onions, garlic, and jalapeños, followed by mushrooms cooked until perfectly tender and dry. Cubed ham adds a hearty, smoky contrast that plays beautifully against the creamy custard and cheese.
A Spicy, Creamy Custard
The custard mixture is where the magic happens. A blend of whole milk, eggs, sambal oelek, and Worcestershire sauce soaks into chunks of stale bread, turning them into soft, savory pillows of flavor once baked. Layered with sharp cheddar, spicy pepper jack, this dish is anything but bland.
Perfect for Planning Ahead
One of the best things about this dish? It’s entirely make-ahead friendly. Assemble it the night before, let it soak in the fridge overnight, and bake it fresh in the morning. It’s ideal for entertaining or a no-fuss family breakfast.
Spicy Ham Mushroom Strata
Ingredients
Mushroom and Ham Filling:
- 21 g unsalted butter
- 113 g mushrooms sliced
- 1 small onion diced
- 2 large jalapeños diced
- 2 garlic cloves minced
- 100 g thick-cut ham cubed
Main Ingredients:
- 150 g large eggs from 3 large-size eggs
- 45 g sambal oelek omit if you don't want it spicy. See notes
- 480 ml whole milk
- ½ tsp salt
- 2 tsp Worcestershire sauce
- 350 g stale country bread cut into 1-inch cubes
- 114 g shredded sharp cheese
- 114 g shredded pepperjack cheese
Instructions
Prepare the Mushroom Filling:
- Melt the butter in a skillet over medium heat.
- Sauté onion and garlic for about 1 minuts. Add the Jalapeno peppers, mushroom and saute for another 3-5 minutes or until mushrooms are tender and no liquid remains
- Add the chili sauce if using and saute for another 30 seconds
- Stir in the cubed ham and make sure all is evenly combined.
- Remove from the heat to let it cool down
Make the Egg Custard:
- In a large bowl or large measuring cups, whisk together eggs, milk, salt, and Worcestershire sauce.
Assemble the Strata:
- Grease a 8 x 8 inch baking dish. I use a metal pan here because that was the pan available to me when I made this dish. I lined with aluminum foil and grease with some oil (for easier removal and to avoid scratching the metal pan when I serving the strata). If you use glass or ceramic dish, this is not necessary
- I highly recommend using a glass/ceramic dish if you have one. Glass and ceramic heat more slowly than metal but retain heat longer and distribute it more evenly, which is perfect for a delicate custard-based dish like strata. Ceramic and glass allow the top of your strata to brown beautifully while the sides stay soft and not overcooked. With a metal pan, the bottom and edges can get too crusty too fast.
- Layer half the bread cubes
- Half the mushroom-ham mix
- Half the shredded cheese and pour in half the custard mixture
- Repeat with remaining bread, mushroom-ham mix, cheese, and custard.
- Top with shredded cheese as the last layer
Rest:
- Cover and refrigerate for at least 1 hour, or up to 24 hours to let the bread soak up the custard and all the great flavor
Bake:
- Preheat oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F (15 C)
- Let strata come to room temperature while the oven preheats.
- Bake 30 minutes (metal pan) or 40 minutes (glass/ceramic) or until center springs back when pressed. The time is just an estimation, you may need more or less, depending on your oven
Cool & Serve:
- Let sit 15 minutes before slicing and serving.
Marv’s Recipe Notes
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Use dry bread. Fresh bread won’t absorb the custard well—toast it if needed.
2. Let it rest. Even a short soak improves texture, but overnight is ideal.
3. Watch the bake time. Check early, especially with metal pans, and use the “press test” to confirm doneness.
4. Try muffin tins. For brunch parties or meal prep, divide the mixture into muffin cups and bake ~20–25 minutes.
When to Serve Strata
1. Brunch or breakfast gatherings
2. Holiday mornings (perfect make-ahead dish!)
3. Even dinner—especially with a side salad
Variations & Substitutions
1. Vegetarian: Omit the ham and add sautéed spinach, roasted red peppers, or cooked lentils for protein.
2. Meat Lovers: Try cooked breakfast sausage or bacon instead of ham for a heartier twist.
3. Milder Version: Reduce or omit the sambal oelek and jalapeños for a more kid-friendly version.
4. Cheese Options: Swap sharp cheddar or pepper jack for gouda, Gruyere, or Swiss—whatever you have on hand.
5. Bread Choices: Use sourdough, French bread, or whole wheat country bread for variety. Just make sure it’s slightly stale or toasted.
Storage & Reheating
1. Refrigerate: Store leftovers tightly wrapped for up to 4 days.
2. Reheat: Microwave individual portions for 60–90 seconds, or reheat in a 325°F (165°C) oven.
3. Freeze: Wrap slices well in plastic and foil, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Whether you’re serving it for a lazy Sunday brunch, prepping ahead for the week, or feeding a hungry crowd, it’s sure to hit the spot. With its make-ahead convenience, flavorful flexibility, and total comfort factor—it’s a dish you’ll return to again and again.
