Pumpkin and Smoked Cheddar Strata

Cozy up with Pumpkin and Smoked Cheddar Strata. This creamy, cheesy casserole blends fall’s best flavors for a perfect Thanksgiving brunch or dinner side.

Spoiler Alert: Pumpkin and Smoked Cheddar Strata is more than just a casserole—it’s a celebration of fall’s best savory flavors. 

If you’ve been a long time reader of The Curious Plate you know that I’m batting for team savory all the way. When it comes to pumpkin flavored things, the world tends to lean towards sweet dishes or drinks. Hello PSL. 

Well, I figured we’d give pumpkin a new bag and try it out in this savory casserole. Not only is Pumpkin and Smoked Cheddar Strata easy to prepare, visually stunning, but it’s packed with cozy goodness like shredded cheddar, thyme, and rosemary. 

If you’re like me and want to expand into team savory pumpkin, you need to give these recipes a try: Beef and Pumpkin Enchiladas, One-Skillet Gnocchi Bake, or Three Cheese Pumpkin Pull-Apart Bread.   

Let’s dive in and see what all the savory fuss is about! 

Ingredients Used to Make Pumpkin and Smoked Cheddar Strata 

Pumpkin and Smoked Cheddar Strata is a cozy, fall-inspired casserole that blends the earthy sweetness of pumpkin with the sharp, melty richness of cheddar cheese, layered with bread for a satisfying texture. You’ll need the following ingredients: 

• Ciabatta or French Loaf 
• Pumpkin Puree
• Eggs
• Whole milk
• Heavy cream
• Unsalted butter
• Shallots 
• Nutmeg
• Dried Thyme
• Dried Rosemary
• Dijon mustard
• Smoked Cheddar Cheese 

How to Make Pumpkin and Smoked Cheddar Strata 

Creating Pumpkin and Smoked Cheddar Strata is a delightful way to craft a cozy, fall-inspired casserole that blends the earthy sweetness of pumpkin with the sharp, melty goodness of cheddar cheese, layered with hearty bread. Follow the steps below to ensure success: 

• In a large skillet preheated to medium-high heat melt two tablespoons of butter. Add in sliced shallots and season with kosher salt and pepper. Cook the shallots for about two to three minutes or until golden brown. Remove the pan from the heat and set aside.  
• In a large mixing bowl, combine 5 large eggs, thyme, rosemary, pumpkin, 2 cups milk, 1 cup heavy cream, dijon mustard, nutmeg, 1 tsp kosher salt and 1 tsp ground pepper. 
• Next, spray a 3-quart baking dish with nonstick cooking spray. Place bread cubes into the bottom of the baking dish. Sprinkle the top with 5oz smoked cheddar cheese followed by half of the egg mixture. Repeat layers with remaining bread and shallots. Top with the remaining 5oz shredded cheese. Cover the pan with foil and allow to chill for at least 1 hour or up to overnight. 
• Preheat the oven to 350 degrees. Let the strata come to room temperature for at least 30 minutes before baking. Bake the strata for 45 minutes, remove foil, increase oven temperature to 400 degrees and continue to bake until the edges are crisp, about 20 to 30 minutes. Let cool slightly before serving.

Variations 

Pumpkin and Smoked Cheddar Strata is a versatile, fall-inspired casserole that can be customized to suit various tastes, dietary preferences, or occasions while maintaining its creamy texture, savory pumpkin flavor, and melty cheddar goodness. Below are several creative variations: 

Spicy Pumpkin and Chorizo Strata: Cook and crumble Mexican chorizo, draining excess fat, and layer with the bread and pumpkin custard. Use pepper jack cheese alongside cheddar for extra heat. Add diced jalapeños to the sautéed onions for a spicy kick. Season the custard with chili powder and thyme.

Sweet Potato and Pumpkin Strata: Thinly slice sweet potatoes and layer them alternately with bread cubes or replace half the regular potatoes. Use a mix of cheddar and gruyère for a nuttier flavor. Add a touch of maple syrup to the custard for subtle sweetness, keeping the dish savory with extra thyme.

Mushroom and Pumpkin Strata:Sauté sliced cremini or shiitake mushrooms with the onions and garlic until golden, then layer with bread and custard. Use sharp cheddar and a sprinkle of Parmesan for depth. Season with thyme and a pinch of rosemary to complement the mushrooms

Proper Storing

Short-Term Storage: Allow the strata to cool to room temperature. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. If portioning, use shallow airtight containers to maintain the layered structure and prevent drying out. Refrigerate for up to 3 days.

Long-Term Storage: Cool the strata completely to avoid condensation. Wrap the entire baking dish tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Alternatively, portion into freezer-safe airtight containers or heavy-duty zip-top freezer bags. Freeze for up to 2 months for optimal quality.

Make-Ahead Option: Assemble the unbaked strata (bread, custard, cheese) up to 1 day in advance, cover tightly, and refrigerate. Bake fresh for the best texture, adding 10-15 minutes to the covered baking time if cold.