Easy Brie Basil and Tomato Strata Recipe

Brie Basil and Tomato Strata
The first time I had this luscious Brie Basil and Tomato Strata was on a sunny July morning at my cousins’ house near Lake Huron in Ontario, Canada. It was a beautiful morning, the coffee was hot and fresh, and I was among some of my favourite people in the world.

Things got even better when my cousin Esther brought her Brie Basil and Tomato Strata to the table. She made it with ripe and juicy Ontario tomatoes, homegrown basil and a lovely creamy brie. It was so scrumptious that even though Esther made a double recipe – two full pans – seven of us nearly polished off both of them!

Today Brie Basil and Tomato Strata appears regularly on our table for brunch, especially when I’m entertaining. Having said that, it also makes a great weekday breakfast – especially this time of year. Simply throw the strata together the night before and put it in the fridge. Before you jump in the shower next morning, get the strata out of the fridge while the oven heats up, then pop the strata in and let it cook while the family gets ready for the day. Then sit down to a warming, wholesome breakfast before everyone heads off. There’s nothing like a hot breakfast on a cool autumn or cold winter day.

Easy, Make-Ahead Brie Basil and Tomato Strata, perfect for breakfast, brunch, or a light lunch or supper

How to Make Brie Basil and Tomato Strata

Brie Basil and Tomato Strata is so easy to make. You just tumble bread cubes, small chunks of brie and fresh basil leaves into a casserole dish and cover with a gorgeous eggy custard mixture. Cover the pan and place in the refrigerator overnight.

Brie Basil and Tomato Strata

In the morning, bring the strata out of the refrigerator for a few minutes before you want to cook it. This should give you enough time to perk and pour some coffee. I always need coffee in the morning. Top the strata with tomatoes. I love the visual effect of using tomato halves on top but if you prefer you can use thick slices of tomatoes instead. Sprinkle the tomatoes with parmesan cheese and put the strata in the oven.

Brie Basil and Tomato Strata
Fresh basil really makes the fresh flavour of this Brie Basil and Tomato Strata pop but if you don’t have fresh basil, you can use a teaspoon of dried basil instead. Just whisk it into the egg and milk mixture with the salt and pepper.

Brie Basil and Tomato Strata has become one of our favourite breakfast and brunch dishes. It also makes a delicious light lunch or supper served with a side salad. I love it when something this delicious is so easy too!

Printable Recipe

5.0 from 4 reviews
Brie Basil and Tomato Strata
Serves: Serves 6
  • 12 eggs
  • 1 cup milk
  • pinch of salt
  • ½ teaspoon freshly ground pepper
  • 1 medium loaf of Italian or French bread, cubed
  • (enough to fill a 13 x 9 inch baking pan)
  • about 1 cup Brie, chopped into small pieces
  • a handful of fresh basil leaves (stems removed)
  • 2 tablespoons cold butter, cubed
  • 6 medium tomatoes (Roma variety if possible)
  • 2 tablespoons grated Parmesan cheese
  1. Remember to start this recipe the night before you want to serve it.
  2. Lightly butter a 13 x 9 inch baking dish.
  3. Beat together the eggs, milk, salt and pepper. Set aside.
  4. In a large bowl, toss together the bread cubes, pieces of Brie and the basil leaves.
  5. Pour carefully into the baking dish.
  6. Pour the eggy mixture over the top of the bread and cheese. Press the bread down lightly to encourage the bread to take up the eggy mixture.
  7. Cover the casserole dish and place in the refrigerator overnight.
  8. The next day, remove the strata from the oven for a few minutes before you want to cook it.
  9. Preheat the oven to 350°F (175°C).
  10. Halve or slice the tomatoes and arrange over top of the strata mixture.
  11. Sprinkle with the Parmesan cheese and a bit of salt and pepper to taste.
  12. Bake for 30 to 40 minutes or until the strata becomes browned and bubbly.
  13. Serve hot.

More Strata and French Toast Recipes

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Article by April Harris

April has written 1291 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. I love this recipe April. Looks delicious! I just pinned and shared on my page.

  2. This is making me hungry reading this! I think my kids would freak out about it, but next time we have company and need some extra things to make definitely going to try this out.
    Thanks so much for linking up with the #bestoftheblogosphere

  3. April this looks just wonderful! I really think it is something I want on the menu this summer when my tomatoes come in!

  4. What a great combination.

  5. Dear April, this is a perfect, comforting dish. I would love this one night for dinner. Pinning. xo, Catherine

  6. Oh my this sounds like the perfect brunch recipe. And how wonderful you were able to enjoy it with family!

  7. April, this dish looks incredible! I can only imagine for fantastic it tastes…especially with the addition of brie!

  8. Absolutely mouth watering deliciousness in a bite!! ♥ I can just taste the eggs, bread, brie , basil and those amazing tomatoes…

  9. G’day Be right over as this is right up my alley to enjoy April!
    Cheers! Joanne

  10. I love stratas and this one looks especially delicious! Great dish for Easter brunch!

  11. April, what a beautiful strata dish, and what a lovely way to start a day! This will definitely be on my to do list! How delicious! Pinned

  12. Yummy yummy! I bet this recipe just disappears. 🙂 Thanks for sharing with us on Inspire Me Monday. Hope to see you again next week!

  13. This looks wonderful! It’s been years since I used brie, but this makes me want to go out and buy some. Pinned!

  14. April , so nice to meet you, I have tomatoes and basil growing so I have saved your recipe as I think it will be great for lunch, I found you at #partydownunder

  15. This makes me long for tomato season! What a great recipe, April.
    Thank you for sharing!

  16. This looks amazing! My husband loved brie, so I am going to have to try making it!

  17. This sounds amazing..I would love to try this with some gluten free bread. Will pin this for later. Thanks for sharing 🙂

  18. Love how easy this is! The combination of brie and tomato sounds amazing. Such a great meal.

  19. Yum! That looks fantastic! And how easy! Brie is my favorite! I’m going to try this for Christmas morning! Perfect!

  20. Never eaten a tomato strata but sounds really good. Thanks for sharing the recipe.

  21. This recipe sounds delicious! Do you use the bloom, too, or do you cut it off? This looks like a great Thanksgiving or Christmas morning dish.

  22. Hi April,
    Your Strata looks delicious, we will love it! Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen


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