Cozy Pear and Fennel Strata Recipe

I stumbled upon this combination years ago when trying to salvage a fruit bowl that was ripening too quickly alongside some leftover vegetables.

This Pear and Fennel Strata has since become my secret weapon for holiday mornings when I want to impress without being stuck in the kitchen. It brings a savory warmth to the table that standard sweet casseroles just can’t match.

What Makes This Pear and Fennel Strata a Keeper

The magic lies in the contrast between the custardy, soft interior and the crisp, golden edges of the bread. You get that satisfying texture of a bread pudding but with a savory depth that keeps you coming back for another slice.

I also appreciate how flexible this recipe is for busy schedules since it benefits from sitting in the fridge overnight. You can assemble the entire dish while you’re cooking dinner the night before and simply pop it in the oven when you wake up.

The flavor pairing of fennel and pear might sound unusual to some, but it works harmoniously with the nutty Gruyère cheese. It’s a dish that bridges the gap between a fruit-forward breakfast and a hearty savory lunch.

If this dish hit the spot, you’ll want to try my Easy Apple Cream Cheese Danish Recipe next, plus the Easy Lemon Blueberry Soft Cookies delivers the same bold flavors.

Everything You Need for Perfect Pear and Fennel Strata

Here’s what you’ll need to get started:

• Sourdough Bread: A sturdy loaf, preferably a day old, cut into 1-inch cubes.
• Fennel Bulb: Fresh fennel with stalks removed, thinly sliced.
• Pears: Firm varieties like Bosc or Anjou work best, cored and sliced.
• Gruyère Cheese: Shredded, providing a nutty and excellent melting quality.
• Eggs: Large eggs to form the base of the custard.
• Whole Milk: Provides the necessary richness for the soak.
• Heavy Cream: Adds a luxurious texture to the interior.
• Butter: Unsalted, for sautéing the vegetables and greasing the dish.
• Shallot: Finely chopped for a subtle allium kick.
• Dijon Mustard: Adds a tangy sharpness to cut through the richness.
• Thyme: Fresh leaves add an earthy herbal note.
• Salt and Black Pepper: Essential for seasoning the custard and vegetables.

My Method for Pear and Fennel Strata

Let’s get cooking!

1. Melt the butter in a large skillet over medium heat. Add the sliced fennel and shallots, cooking for 8-10 minutes until softened and starting to caramelize.
2. Stir in the sliced pears and fresh thyme, cooking for just 2-3 minutes until the pears slightly soften but hold their shape. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper until completely combined and smooth.
4. Grease a 9×13 inch baking dish generously with butter. Arrange half of the bread cubes in the bottom of the dish.
5. Top the bread with half of the fennel-pear mixture and half of the shredded Gruyère cheese. Repeat the layers with the remaining bread, fruit mixture, and cheese.
6. Pour the egg custard evenly over the entire dish, pressing down gently on the bread to ensure everything is submerged. Cover and refrigerate for at least 1 hour, or overnight.
7. Preheat your oven to 350°F (175°C). Remove the strata from the fridge 20 minutes before baking to take the chill off.
8. Bake uncovered for 45-55 minutes, or until the top is puffed and golden brown and the center is set (no longer liquid). Let stand for 10 minutes before serving.

My Best Tips for Perfect Pear and Fennel Strata

The most crucial step in this recipe is giving the bread enough time to soak up the custard mixture. If you rush this process, you’ll end up with dry cubes of bread floating in scrambled eggs rather than a cohesive, creamy casserole.

I always recommend using a hearty artisan bread like sourdough or a country loaf rather than soft sandwich bread. The crustier bread holds its structure better during the long soak and baking process, preventing the Pear and Fennel Strata from becoming mushy.

Don’t be afraid to let the fennel get some good color in the pan before adding the pears. That caramelization brings out the natural sweetness of the vegetable, which bridges the gap between the savory onions and the sweet fruit.

How to Serve This Pear and Fennel Strata

I like to balance the richness of the cheese and custard by serving this alongside a simple green salad dressed with a lemon vinaigrette. The bright acidity of the salad cuts through the creamy texture of the Pear and Fennel Strata perfectly.

For a complete brunch spread, crisp roasted potatoes or a side of turkey sausage links make excellent additions. A hot cup of dark roast coffee highlights the earthy notes of the thyme and whole wheat in the bread.