Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Prep Time
18 Mins
Cook Time
50 Mins
Chill Time
8 Hours
Yield
Makes 10 servings

How to Make It

Step 1

Trim rind from Brie, if desired; cut cheese into cubes. Layer bread, Brie, salmon, and Parmesan in a lightly greased 13- x 9-inch baking dish.

Step 2

Whisk together eggs, half-and-half, and seasoned salt; pour evenly over salmon mixture. Cover and chill 8 hours.

Step 3

Bake, uncovered, at 350° for 55 minutes or until casserole is set. Garnish, if desired.

Ratings & Reviews

Okay, not great

maryfsu1
August 22, 2015
the smoked salmon was way over cooked. Everything else was tasty  

adelre's Review

jcooks123
December 26, 2014
I changed the recipe a bit: used PROVEL cheese instead of Brie to save $; used LOX pieces; used equal parts of WHIPPING CREAM (didn't have Half n Half) and WHOLE MILK; added DILL WEED (awesome with seafood); added Crimini mushrooms (any mushrooms will do); added GREEN ONIONS. Omitted seasoned salt (didn't use any salt) since the LOX and PROVEL are quite salty enough (and none of my guests wanted to add salt when eating). It was quite delicious, served with a simple spinach salad w/ a handful or two of arugula, plus yellow, orange, red, and green peppers, a bit of onion, a bit of nuts (pecans, almonds, cashews), some fresh pineapple, some dried/sugared mango slices, and a non-sweet vinegarette. NEXT TIME: I'll cut back on the very fattening dairy product - try 2% milk instead. Will add asparagus to the strata.

jcooks123's Review

adelre
October 12, 2010
huge hit at a tailgating brunch.