Breakfast Strata with Smoked Salmon

Keith Saddoris


This is basically a layered savory bread pudding. I have served this at many brunches and it is always a hit.

★★★★★ 2 votes
15 Min
45 Min


12 oz
cream cheese, room temperature
1 stick
butter, room temperature
1/2 c
6 large
12 oz
gruyere cheese - shredded
1 tsp
sea salt
1/2 tsp
freshly ground black pepper
2-3 Tbsp
fresh dill
10-12 oz
smoked salmon
1 pkg
round sourdough bread - sliced


1Pre-heat oven to 350 and spray bottom and sides of 9" spring form pan
2Melt butter and cream cheese in a large bowl in microwave and whisk together
3whisk in cream, salt, pepper and chopped dill
4add 6 large eggs and whisk together well
5shred gruyere cheese and set aside
6Take largest (center portions) of round bread and dip in egg mixture. You will add two pieces to form the round to match the pan. You may have to use portions of smaller pieces to fill the round completely.
7Crumble close to half of the smoked salmon on top of the bread.
8Sprinkle a third of the shredded gruyere on top of the salmon
9Repeat steps 6-9 for layer two
10Repeat steps 6-9 for layer three, but in this layer, you will have little (or none if you prefer) smoked salmon
11Pour any remaining egg/cream mixture evenly over the final layer
12Place springform pan on jelly roll pan (or something large enough with lip in case there is leaking liquid)
13Cover with foil and bake for 20 minutes covered
14Remove foil and bake another 20-30 minutes uncovered until it feels firm in the center
15Cool for 10 minutes, remove outer form, slice, serve and enjoy!

About this Recipe

Course/Dish: Breakfast Casseroles
Hashtag: #Brunch