Ingredients (serves 6):

  • ½ pound slab bacon, cubed (or vegan sausage)
  • 1 medium yellow onion, diced
  • 2 JAZZ™ apples, grated
  • 1 sprig rosemary, leaves roughly chopped
  • 2 3/4 cups milk or unsweetened milk alternative
  • 9 large eggs (or 2 ¼ cups JUST eggs)
  • 2 tablespoons Dijon mustard
  • 8 cups cubed French or Italian bread
  • 1 cup frozen or fresh Swiss chard, roughly chopped
  • 6 ounces Brie cheese (or 8 ounces vegan mozzarella)
  • 2 ounces finely grated parmesan (omit if making this vegan)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Olive oil, as needed


  1. In a large sauté pan over medium heat place the bacon and cook for 5 minutes or until the fat begins to melt. Alternatively, if you’re using vegan sausage, add approximately 2 tablespoons of olive oil to the pan and brown the sausage, approximately 4 minutes.
  2. Add the onion, apples and rosemary and cook for an additional 5 minutes or until the onions become translucent. Taste and season with salt and pepper as needed.
  3. Lightly oil a 3 quart casserole or baking dish.
  4. In a medium bowl whisk the milk, eggs and Dijon mustard together with a few pinches of salt and pepper.
  5. Place 1/3 of the bread cubes in the bottom of the casserole or baking dish. Top with 1/3 of the apple mixture followed by 1/3 of the Swiss chard. Arrange some of the Brie cheese and parmesan cheese on top. Repeat until all the filling is used. Evenly pour the milk mixture over the top. Cover in plastic wrap and refrigerate for 8 hours or overnight.
  6. Remove the strata 30 minutes prior to cooking. Preheat the oven 350°F. Uncover and bake for 45 minutes or until golden brown and puffy. Allow to cool for 5 minute before serving.