Ham and Swiss Brunch Strata with 30-Second Raspberry Coulis | Chicago North Shore Moms

Introducing a heartfelt dish from North Shore certified chef and cookbook author, Amelia Levin. In the cookbook, “The Lake Michigan Cottage Cookbook,” Amelia’s Ham and Swiss Brunch Strata with 30-Second Raspberry Coulis offers both convenience and comfort for your Mother’s Day gathering or any brunch setting. Inspired by cherished memories shared with her mother, who bravely battled Primary Progressive Aphasia, this recipe holds a special place in her heart. While celebrations may carry a bittersweet note year to year, this savory strata promises to bring joy to any family table, reminding us to savor every moment together. Join Chicago North Shore Moms in honoring tradition, family, and the love that flavors our lives with this delightful creation. Click here for a video on how to make it.

 

 


Preparation time: 25 minutes

Cooking time: 50 minutes

Serves 6-8

1/4 cup butter

1 tablespoon Dijon mustard

8 slices brioche bread or white bread

8 slices deli ham

8 slices Swiss cheese, thinly sliced

6 large eggs

Salt and pepper, to taste

2 cups whole milk

30-Second Raspberry Coulis, optional*

Place butter in a small bowl and let rest for 10 minutes or microwave 10 seconds to soften. Add Dijon and mash to combine with a fork. Spread butter mixture evenly on one side of each of the bread slices. Top 4 slices of the bread with one slice cheese, the two ham slices, and another slice cheese. Close the sandwiches with the remaining 4 slices bread. Cut each sandwich diagonally into quarters. Arrange the sandwiches, pointed sides up, in a lightly buttered, 9-inch x 12-inch rectangular or oval glass baking dish.

In a medium bowl, beat the eggs. Season with a couple pinches of salt and a few grinds of black pepper. Pour in the milk and stir until well combined. Drizzle evenly over the sandwiches, coating all the bread. Cover with a lid or plastic wrap and refrigerate at least 2 hours or overnight.

Heat oven to 350ºF.

Bake, uncovered, until puffed and golden brown and a knife inserted in the center comes out clean, about 50 minutes. Cut strata into 6 or 8 pieces and serve with 30-Second Raspberry Coulis, maple syrup and/or sliced scallions and hot sauce.

*30-Second Raspberry Coulis

1/4 cup raspberry jam (or strawberry jam, if preferred)

1 teaspoon water

Add jam to a microwaveable bowl. Add water and microwave 30 seconds. Stir and serve immediately or spoon over strata.

About Amelia Levin

Amelia Levin is a food writer, certified chef and cookbook author currently serving as editor-in-chief of National Culinary Review, a magazine published by the American Culinary Federation. She has authored, ghostwritten and contributed to nearly a dozen cookbooks, including most recently the second edition of The Chicago Chefs Table: Extraordinary Recipes from the Windy City. Amelia lives in Highland Park (where she grew up!) with her husband Harvey, son Jonah (10), daughter Lily (7), and 95-pound yellow lab Clark (3). You can learn more about her and her work at amelialevin.com.

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