Tuscan-Alpine white bean and chicken strata

TUSCAN-ALPINE WHITE BEAN & CHICKEN STRATA

with Wilted Spinach, Sun-Dried Tomatoes, Dual-Cheese Custard, and Cannellini Verde Crema

Robert Meyers-Lussier

A layered savory bread pudding built on a Tuscan pantry of white beans, wilted spinach, and sun-dried tomatoes, bound by a French Alpine custard of Gruyère, Gorgonzola, and nutmeg.

PREP 35 MIN | SOAK 30-45 MIN | COOK 55-65 MIN | SERVES 6-8

The Headnote

A layered savory bread pudding built on a Tuscan pantry of white beans, wilted spinach, and sun-dried tomatoes, bound by a French Alpine custard of Gruyere, Gorgonzola, and nutmeg. This revised version uses gently poached chicken for a softer bite, a fuller custard enriched with blended low-fat cottage cheese for a smoother set, a softer whole-wheat sandwich bread for better absorption, and a ribbon of Cannellini Verde Crema to carry brightness through every slice without destabilizing the custard.

Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts

4 cups low-sodium chicken broth or water

1/2 teaspoon kosher salt

1 bay leaf, optional

For the Strata Base

6 cups day-old whole-wheat sandwich bread or soft multigrain sandwich bread, torn or cut into 3/4-inch pieces

1 can cannellini beans, drained, rinsed, thoroughly patted dry, and divided

3 cups fresh baby spinach, loosely packed

1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped

1 1/4 cups shredded Gruyere cheese, divided

1/2 cup crumbled Gorgonzola cheese, optional

2 tablespoons olive oil

3 cloves garlic, thinly sliced

1/4 teaspoon crushed red pepper flakes, optional

Kosher salt, to taste

Nonstick cooking spray, for the baking dish

Custom Dried Herb Blend

1/2 teaspoon dried sage, crumbled

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary, crushed between your fingers

1/4 teaspoon dried marjoram

Cannellini Verde Crema

3/4 cup of the cannellini beans from above

1/4 cup thick salsa verde

1 teaspoon Dijon mustard

2 tablespoons of the shredded Gruyere from above

Custard

9 large eggs

2 cups 1% milk

1 cup low-fat cottage cheese

1 tablespoon Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon white pepper

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground sumac

1/2 teaspoon dried porcini powder or mushroom powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Method

1. Prepare the bread. If the bread is fresh rather than day-old, spread the 6 cups whole-wheat sandwich bread or soft multigrain sandwich bread on a sheet pan and dry it in a 300F oven for 8 to 10 minutes. You want the surfaces lightly dried, not hard like croutons. Cool completely before assembling.
2. Poach the chicken. Place the 1 pound boneless, skinless chicken breasts, 4 cups low-sodium chicken broth or water, 1/2 teaspoon kosher salt, and the 1 bay leaf, if using, in a saucepan. Bring just to a gentle simmer over medium heat, then immediately lower the heat so the liquid stays at a bare simmer. Cook until the chicken reaches 165F, about 10 to 14 minutes, depending on thickness. Turn off the heat and let the chicken sit in the hot liquid for 5 minutes. Transfer the chicken to a plate and cool slightly. Finely tear or chop into small bite-size pieces to make about 2 cups. Avoid long stringy shreds.
3. Make the Cannellini Verde Crema. Set aside 3/4 cup of the cannellini beans. In a small food processor, combine the reserved beans, the 1/4 cup thick salsa verde, the 1 teaspoon Dijon mustard, and the 2 tablespoons shredded Gruyere. Blend until smooth and spreadable, like a soft bean puree. If it seems too thick to spread, loosen it with 1 teaspoon milk.
4. Bloom the aromatics. Heat the 2 tablespoons olive oil in a skillet over medium heat. Add the 3 cloves sliced garlic, the 1/4 teaspoon crushed red pepper flakes, if using, and the full Custom Dried Herb Blend. Cook for 30 to 45 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
5. Wilt the spinach. Add the 3 cups baby spinach to the skillet. Toss for 2 to 3 minutes, just until wilted. Season with kosher salt while the spinach is still warm. Remove from the heat and cool completely.
6. Blend the custard. In a blender, combine the 9 eggs, 2 cups 1% milk, 1 cup low-fat cottage cheese, 1 tablespoon Dijon mustard, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon white pepper, 1/4 teaspoon nutmeg, 1/2 teaspoon sumac, 1/2 teaspoon porcini powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Blend until completely smooth and unified. The cottage cheese should disappear into the custard.
7. Layer the strata. Spray a deep 9 x 13-inch baking dish with nonstick spray. Scatter half of the bread pieces in an even layer. Dollop and lightly spread half of the Cannellini Verde Crema across the bread. Scatter over half of the poached chicken, half of the remaining whole cannellini beans, half of the wilted spinach, half of the sun-dried tomatoes, half of the remaining Gruyere, and half of the Gorgonzola, if using. Repeat with the remaining bread, Cannellini Verde Crema, chicken, beans, spinach, sun-dried tomatoes, Gruyere, and Gorgonzola.
8. Add the custard and soak. Pour the custard evenly over the layered strata. Press gently with a spatula so the top bread pieces make full contact with the liquid. Lay a sheet of parchment or wax paper directly on the surface, then place a second baking dish or a lightly weighted sheet pan on top to keep the bread submerged. Refrigerate for 30 to 45 minutes.
9. Bake. Remove the weights and top paper. Let the dish stand at room temperature while the oven heats to 350F. Bake uncovered for 55 to 65 minutes, tenting loosely with foil if the top browns too fast, until the top is deeply golden, the edges are puffed, and the center is fully set. A knife inserted near the middle should come out without loose liquid.
10. Rest and serve. Let the strata rest for 15 to 20 minutes before cutting. This allows the custard to settle and the internal starches to relax for cleaner slices. Cut into squares and serve warm from the baking dish.

Serving & Pairings

Serve with an arugula salad dressed in lemon vinaigrette and shaved fennel.

A small bowl of marinated olives adds briny contrast without competing with the strata.

Fresh orange juice or hot coffee both work; choose based on whether brunch is leaning bright or cozy.

High-Altitude Adjustments (~5,900 Ft)

Keep the 30- to 45-minute weighted soak; bread dries faster at elevation and benefits from the added contact time.

Begin checking at 60 minutes and continue in 5-minute increments if the center still looks loose.

The full 15- to 20-minute rest before slicing is essential for a clean set at altitude.

Chef'S Notes (Read Before You Cook)

Whole-wheat sandwich bread or a soft multigrain sandwich loaf works better here than crusty artisan sourdough. It absorbs more evenly and avoids harsh crust fragments in the finished bite.

The poached chicken matters: roasted shredded chicken can read dry and stringy inside a custard bake, while poached chicken stays softer and integrates better.

Blending the cottage cheese into the custard adds protein and body without obvious curds and without pushing extra free acid into the egg-dairy phase.

Cannellini Verde Crema carries brightness through the full thickness of the strata without loosening the custard.

If your salsa verde is thin, reduce it briefly before blending so the crema stays spreadable rather than runny.

Make-Ahead & Leftovers

You can poach the chicken, prepare the Cannellini Verde Crema, wilt the spinach, and dry the bread earlier in the day before assembling.

Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in the microwave or covered in a low oven.

Freezing is not recommended; the custard texture is best fresh or refrigerated, not frozen and thawed.