This is lovely with all sorts of different cheeses in place of the brie – punchier washed rind cheeses such as taleggio or zippy goats’ cheeses work well, even a strong Cheddar – and feta is fabulous too. 

Ingredient :

  •  2 fairly large leeks, trimmed and sliced
  • 3 red (bell) peppers, deseeded and cut into strips 
  • 3 tbsp olive oil 
  • 300 g/10½ oz. (day old, if possible) crusty baguette 
  • 30 g/2 tbsp butter
  •  600 ml/2½ cups full-fat milk 
  • 6 eggs 
  • 2 tbsp grain mustard
  •  large handful of freshly chopped mixed herbs (tarragon, chives, parsley and dill are fab)
  •  200 g/7 oz. brie, cut into bite-sized cubes  


Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the leeks and (bell) peppers over the base of a large, deep, lightly greased sheet pan. 

Drizzle the oil over, and bake in the oven for about 15 minutes, until the vegetables are softened and beginning to char.  

In the meantime, cut the baguette into slices and butter them on one side. Cut them in half. Whisk the milk and eggs together in a large bowl. Stir in the grain mustard and about two-thirds of the chopped herbs. 

Add the bread and the brie to the egg mix and stir everything together. Transfer the mixture to the sheet pan and stir to incorporate the roasted vegetables. Bake for about 40 minutes, until the strata is golden and crisp.

 Leave to stand for 5 minutes or so. Scatter with the remaining herbs and serve warm. 

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