A bold twist on the classic breakfast casserole, cheddar-kimchi strata stands out for its unexpected balance of rich, savory depth and tangy brightness. This one leans into sharp cheddar and fermented kimchi for a full-bodied flavor that’s anything but average.
A crusty, hearty bread anchors the dish with structure, turning what could be a soft mess into a perfectly textured strata with golden edges and tender insides.
Why This Recipe Works for Brunch & Beyond
This dish checks all the boxes for what makes a recipe both functional and crave-worthy. The overnight soak lets every bread cube fully absorb the seasoned custard, so nothing ends up soggy or dry.
The end result? A dish with a custard-like interior that holds its shape while remaining moist and deeply flavorful.
The bold flavors make it stand out on a brunch table, but it’s just as fitting for a weeknight dinner or casual lunch. Plus, it scales up easily for gatherings—just double the recipe and use a larger baking dish.
Key Ingredients That Build Bold Flavor
It’s not just any bread that makes this recipe sing—it must be something with a sturdy crust and open crumb. Think along the lines of Pain au Levain, French country loaf, or another rustic variety.
This texture allows the custard to seep in without breaking down the structure of the bread, delivering the essential bite that sets this dish apart.
The kimchi, a fermented Korean staple, offers tang and umami that cut through the richness of the eggs and cheese. The cheddar brings sharpness and body, while scallions add just the right amount of fresh, aromatic lift.
Together, these ingredients build a flavor profile that’s layered and complex—no extra seasoning needed.
Tips for Texture & Timing
To get that ideal contrast between crispy top and custardy base, be sure to bake the dish uncovered. This allows the bread cubes on top to brown and toast up while the ones below remain soft and soaked in savory custard.
If needed, a final few minutes under the broiler can help deepen the crust without overcooking the eggs.
Another essential tip: let the strata rest for about 10 minutes before serving. This pause gives the custard time to set and makes it easier to slice cleanly without collapsing.
The flavors also mellow and meld further during this short rest, enhancing the overall experience.
Modifications & Serving Ideas
This recipe is naturally vegetarian, but it also welcomes variation. A few ideas to consider:
- Swap the cheddar for Gruyère or mozzarella for a milder or stretchier version.
- Add cooked bacon or sausage for a meatier twist.
- Use dairy-free milk and plant-based cheese to keep it vegan-friendly.
- Toss in chopped kale or spinach for a boost of greens and color.
As a standalone meal, cheddar-kimchi strata holds its own. But it pairs beautifully with simple sides like fresh fruit, a crisp cucumber salad, or roasted breakfast potatoes.
For a brunch spread, it offers a flavorful counterpoint to sweeter dishes like pastries or yogurt parfaits.
Why It Deserves a Spot in the Recipe Collection
Among the sea of egg-centric recipes, this one earns top marks for originality and substance. It uses ingredients that are familiar to many but combines them in a way that feels fresh and exciting.
The overnight prep means less hassle in the morning, while the bold flavor profile satisfies a range of palates.
For anyone looking to expand their repertoire beyond the usual frittatas or quiches, this cheddar-kimchi strata is worth bookmarking. It delivers on texture, flavor, and make-ahead convenience—all with just a handful of ingredients and straightforward steps.
Cheddar-Kimchi Bread Recipe
Equipment
- 8-inch square baking dish
- Large skillet
- Large mixing bowl
- Whisk
Ingredients
- 1 jar 16 ounces medium-spicy kimchi
- 1 tablespoon vegetable or other neutral oil
- 1 bunch scallions about 8 ounces, sliced thin; dark-green tops set aside
- Fine salt
- 9 large eggs
- 2½ cups whole milk preferred
- 1¼ teaspoons fine salt
- Softened unsalted butter for greasing the baking dish
- 6 cups cubed crusty bread e.g., Pain au Levain, Pain de Campagne, or Everyday French Loaf, cut into 1-inch cubes
- 1 cup shredded sharp cheddar cheese 4 ounces
Instructions
- Prepare the Kimchi: Place the kimchi into a large bowl. Use your hands to squeeze out the liquid over the bowl, reserving the brine. Transfer the drained kimchi to a cutting board and chop it into small pieces.
- Sauté the Vegetables: In a skillet over medium-high heat, warm the oil. Add the chopped kimchi, the white and light-green scallion parts, and a pinch of salt. Stir frequently and cook until the kimchi starts to brown slightly and the scallions are tender, about 5–6 minutes. Remove from heat, stir in the reserved dark-green scallion tops, and set aside.
- Make the Egg Mixture: In a large bowl or measuring cup, whisk the eggs, milk, and salt until well combined. Add about ¼ cup of the reserved kimchi brine and stir it in.
- Assemble the Strata: Grease the baking dish with softened butter. Spread half of the bread cubes in the dish in an even layer. Sprinkle over half the sautéed kimchi mixture and then half the cheese. Repeat with the remaining bread, kimchi, and cheese. Pour the egg mixture evenly over the top.
- Chill Overnight: Cover the dish tightly and refrigerate for at least 8 hours or overnight to allow the bread to fully absorb the custard.
- Bake the Strata: Place a rack in the center of your oven and preheat it to 350°F. Let the dish sit at room temperature while the oven heats.
- Cook Until Set and Golden: Bake uncovered until the top is browned and crisp and the center doesn’t jiggle when you shake the dish—about 40 minutes.
- Cool Briefly Before Serving: Let the dish rest for about 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Notes
- For best results, use a crusty bread that holds its shape and doesn’t disintegrate in the custard.
- The kimchi brine enhances the umami flavor—don’t skip it!
- This recipe can be prepped ahead, making it perfect for holiday brunches or weekend meal plans.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.