Active Time: 30 minutes
Total Time: 1 hour 40 minutes plus chilling
2 teaspoons Schnucks unsalted butter
1 loaf (16 ounces) Schnucks Bakery challah or egg bread, cut into 1/2-inch slices
1 pound thinly shaved ham
1 pound processed Gruyère cheese, shredded (about 4 cups)
2 Roma tomatoes, thinly sliced
1 bunch fresh asparagus (about 1 pound), trimmed and cut into 1-1/2-inch pieces
15 Schnucks large eggs
1/2 cup Schnucks whipping cream
1 tablespoon chopped fresh thyme leaves plus additional for garnish (optional)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Grease 13 x 9-inch glass or ceramic baking dish with butter. In bottom of prepared dish, using half of each, evenly layer bread, tearing to fit if necessary, ham, cheese, tomatoes and asparagus; repeat layers with remaining half of each ingredient.
2. In large bowl, with whisk, beat eggs until light yellow; add cream, thyme, salt and pepper and whisk until well blended. Slowly pour egg mixture evenly over bread mixture; cover and refrigerate at least 4 hours or up to overnight.
3. Preheat oven to 350°F. Bake strata, uncovered, 1 hour or until top is golden brown, wooden pick inserted in center comes out clean and internal temperature reaches 160°F. Let stand 10 minutes; sprinkle with thyme, if desired, to serve.
Each serving: about 451 calories, 26 g total fat (13 g saturated), 348 mg cholesterol, 963 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g sugars, 30 g protein