Challah Breakfast Strata

Rich eggy challah (sold on Fridays at the bakery) marries with roasted vegetables in this custardy strata, which you can assemble the night before baking. This delicious, easy recipe is infinitely adaptable; use asparagus and tender onions in spring, summer squash and blistered tomatoes in summer, and winter squash or sweet potatoes in the fall (or any time you have frozen diced squash/sweet potatoes in the freezer). Swap in any fresh herbs you have on hand.

Makes 8-10 servings

1/2 loaf Grand Central Bakery challah*, cut into 1-inch cubes
3 tablespoons melted butter
2 cups (about 10 ounces) fresh or frozen diced butternut squash (about 5 ounces) or other seasonal vegetable
2 tablespoons olive oil, divided
3-4 cups fresh spinach or kale leaves (washed) or other seasonal greens
8 large eggs
2 cups 1% milk
1/2 cup heavy cream
2 tablespoons chopped fresh sage
|2 tablespoons chopped fresh rosemary
1 teaspoon grated nutmeg
1-2 teaspoons salt (use lower amount if using pecorino cheese, which is salty)
3/4 cup shredded cheddar, jack, or other medium to mild cheese
1/2 cup shredded Pecorino Romano, Parmesan, or other aged cheese

Preheat oven to 350 degrees.

Prepare pan: Butter a 9-by-13 pan or 2- to 3 quart baking dish, or large cast-iron skillet.

Toast challah cubes in oven on a rimmed sheet pan 8-10 minutes, until fragrant and starting to brown at edges. Transfer to prepared baking dish.

Increase oven to 400 degrees. On a separate sheet pan lined with foil or parchment, spread diced squash/sweet potato or other seasonal vegetable, drizzle with 1 tablespoon olive oil and add kosher salt to taste. Roast for 10-15 minutes, until just tender and edges are starting to color.

In a medium skillet, heat remaining olive oil and saute spinach or other greens until wilted. Transfer to cutting board and roughly chop.

Meanwhile, in a large bowl, whisk eggs until smooth. Add milk and cream, herbs, nutmeg, and salt and whisk to combine. Stir in all but a handful of the cheese.

Spoon squash and spinach into baking dish over bread. Pour custard evenly over top. Top with remaining cheese, cover and refrigerate overnight.,

Remove pan from refrigerator 20-30 minutes before baking. Preheat oven to 350 degrees. Bake strata on middle rack for 30-40 minutes, until top is golden-brown and custard is set. If the cheese isn’t brown enough, broil for 2-3 minutes until golden.

*challah is sold on Fridays at Grand Central Bakery; Como or any high-quality loaf makes a fine substitute.