Chive and Brie Strata

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriais

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Ask Patient
Versão em Áudio
Adicionar às fontes preferidas no Google

This savoury chive and Brie strata is a sophisticated twist on the classic bread and butter pudding, offering a rich and indulgent vegetarian centrepiece. Layers of soft French bread are soaked in a seasoned egg custard, then baked with generous amounts of creamy Brie, nutty Swiss cheese, and a vibrant trio of fresh chives, parsley, and tarragon. The result is a beautifully puffed, golden dish that balances the earthy notes of the cheese with a bright, herbaceous finish.

Perfect for a weekend brunch or a light supper, this versatile bake can be prepared a day in advance and kept in the fridge, making it an excellent choice for stress-free entertaining. The combination of melted Brie and sharp Parmesan creates a luxurious texture that pairs wonderfully with a crisp green salad or roasted tomatoes. Whether served warm from the oven or at room temperature, it is a comforting homemade favourite that feels truly special.

Ingredients for Chive and Brie Strata

60g loaves French bread, crusts trimmed, bread cut crosswise into 3/4-inch-thick slices
950ml (ou mais) de leite integral
10 ovos grandes
1 1/2 colheres de chá de sal
1 1/2 teaspoons ground black pepper
2 cups chopped fresh chives
500g Brie cheese, chilled, rind trimmed, cheese cut into 1/2-inch pieces
8 tablespoons chopped fresh parsley
8 tablespoons chopped fresh tarragon
12 tablespoons grated Swiss cheese
80g grated Parmesan cheese
2 colheres de sopa (1/4 de tablete) de manteiga

How to make Chive and Brie Strata

Generously butter two 9-inch-diameter cake pans with 2-inch-high sides. Place bread in very large bowl. Pour 950ml milk over. Let bread soak until soft, about 10 minutes. Squeeze bread slices over same bowl, extracting as much milk as possible. Transfer bread to medium bowl. Transfer milk from bowl to 2-cup measuring cup. If necessary, add more milk to equal 325ml total. Return milk to very large bowl. Add eggs, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to milk; whisk to blend well.

Arrange 1/4 of bread in each prepared pan. Sprinkle 1/2 cup chives over each. Sprinkle each with 1/4 of Brie cheese, then 2 tablespoons parsley and 2 tablespoons tarragon. Sprinkle 3 tablespoons Swiss cheese over each. Top each with half of remaining bread. Pour half of milk-egg mixture over each. Sprinkle 1/2 cup chives, 1/4 of Brie, 2 tablespoons parsley and 2 tablespoons tarragon over each. Sprinkle 3 tablespoons Swiss cheese and 40g Parmesan cheese over each. Dot each with 1 tablespoon butter. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 177°C. Bake puddings uncovered until puffed and deep golden brown on top, about 1 hour 10 minutes. Let cool 5 minutes. Cut into wedges and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.