Summer is for brunching! Restaurant patios are open and everyone is trying to soak in the vitamin D while they can in the PNW. When you’ve maxed out on summer activities and need a weekend to relax, try doing brunch at home. I love to make strata when I have leftover bread or am going to a potluck (especially if it’s brunch themed). I typically save my sandwich bread butts, random sourdough loaf pieces, and chunks of focaccia in the freezer so I’m always ready to make a sweet or savory (aka strata) bread pudding. This recipe is for the most basic strata. Feel free to mix it up! I’ve made other variations of this strata with other mix-ins like mozzarella, pesto, rosemary, thyme, sundried tomatoes, salami, turkey, sausage, chicken, spinach, asparagus, and broccoli. Add what makes you happy!
Ingredients
Heavy cream/milk – I think this ratio of heavy cream and milk gives the most flavorful custard to your strata without being too bland. If you would like to use all milk and no cream, feel free to substitute, but it may not have the same level of flavor and richness.
Bread – Use any bread you have! I always save my pieces of stale bread in the freezer so my strata ends up being a variety of bread pieces like sandwich bread, focaccia, and sourdough crust.
Cheese – This is the basic strata I make since I can always find a block of cheese in my fridge or freezer. Feel free to add any kinds of mix-ins as you see fit!
Cheesy Egg Strata
Equipment
- 1 11 x 13 baking dish
Ingredients
- 5 cups bread cubed or torn
- 12 eggs
- 1 cup heavy cream
- 2 cups milk
- 2 cups cheese shredded
- 1 tsp salt
- 1 tsp pepper
Instructions
- If not cubed already, cut or tear your bread into bite sized pieces. Mix in a baking dish with the cheese and any other mix-ins you might like.
- Mix eggs, heavy cream, milk, salt, and pepper until fully combined.
- Pour liquid mixture in with the bread and gently mix to ensure that each piece of bread is coated in the milky egg mixture.
- Cover and leave to rest in the refrigerator overnight or at least 4 hours.
- Bake uncovered at 350F for ~30 minutes until top is browned, strata has puffed, and center is not jiggly. If the top is browning too quickly, cover with foil.
Want to make your own bread for strata? Try My Favorite Focaccia.
Need a side? Have some Savory Asparagus Galette.
Serve a brunch dessert after like Peach Galette.