OH MAN, have I! I love stratas. They're delicious, easy, and you can make them ahead. There is nothing not to love about stratas. I use this recipe as a base: Smitten Kitchen's Spinach and Cheese Strata

Blue cheese might be a little strong to use as the main cheese of it, but you could either add it as a portion of the cheese (along with something milder and better-meltier) or sprinkle it over the top. Mm. It would get melty and brown and nummy.

Because I can't resist tinkering with recipes, I usually up the spinach, use low fat milk, and stop somewhere short of nine eggs. And I think a few times I used cheddar or feta, and everything came out well. I've subbed in any number of veggies (from chard, to leeks, to broccoli) and messed around with the breads as well - and I haven't yet broken the recipe.

Your whole meal sounds delicious; what lucky friends you have!

I've never heard of these, but man, they sound good.

They're SO GOOD, and a great easy dish, especially for brunches. I like to sleep in, and uncooked stratas actually improve from sitting overnight in the fridge, so that's one less thing to do in the morning. And you can customize them endlessly with whatever flavors you like, or whatever you have in the fridge.

One tip: to be sure that all the bread is submerged in the egg mixture, you can weight down the prepared strata with something during its overnight rest: another similar-sized dish laid on top, or a ziploc bag with water or dry goods inside --- just something to put gentle pressure on the strata, so there are no dry little bites. If you're using a standard 13-inch pan, and if you have some one-pound bags of brown sugar/conf. sugar on hand, they're the perfect size, but anything that approximates that weight and size is great.

Also, you want to remove it from the fridge well before you plan to put it in the oven, so it isn't super-chilled --- especially if you're using a pyrex or ceramic pan, which can break from thermal shock.

Come to think of it, I'm sure there was an AskMe on stratas... aha, here it is!

This sounds like a fabulous meal! Your friends are lucky!

I make this one for family events. Definitely let it sit overnight if you can and I use maple sausage for added flavor-sometimes I double it too just to make it a more filling entree. I also tend to have to let it cook for closer to an hour. Stratas are so easy to make and really flavorful.

Your menu sounds delicious! Wouldn't mind seeing the recipe for the brioche if you feel like sharing.....

I've used pita chips as a strata base before after seeing Pioneer Woman's version and I really like the slightly thicker consistency.

Thanks team! The strata (two of 'em) are weighted down and soaking in my fridge right now. Definitely used your advice and links to make a mish-mash version of my own. That pita chip version looks good to try sometime too!

The brioche recipe is here. I haven't gone wrong with a King Arthur Flour recipe yet, so I have high hopes. Will report back tomorrow though!

Mmmm, chocolate cherry brioche! Sounds like a wonderful brunch --- have a great time!

I think you've inspired me to make something brunchy: maybe cranberry scones. Mmm, baaaaaaaaaaked goods.

Thanks folks! The strata came out well. I'll keep trying different variations.

And the brioche recipe from King Arthur did work if anyone's interested in trying it.