Hotel Strata Naha is a savory bread pudding-style casserole that layers crusty bread, eggs, cheese, and a creamy custard, baked until puffed and golden. It’s a versatile dish that works for brunch, a hearty breakfast, or even a simple dinner. The beauty of this recipe is that you can assemble it the night before, let the bread soak up the custard, and bake it fresh in the morning—making it perfect for feeding a crowd without morning fuss.
Ingredients
- 1 lb (450 g) day-old crusty bread (like sourdough or French loaf), cut into 1-inch cubes
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) Dijon mustard
- 1 tsp (5 g) salt
- ½ tsp (2 g) black pepper
- ¼ tsp (1 g) ground nutmeg
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded Gruyère or Swiss cheese
- 8 oz (225 g) cooked breakfast sausage, crumbled (or cooked bacon, chopped)
- ½ cup (80 g) finely chopped onion
- 2 tbsp (30 g) unsalted butter, melted (for greasing the dish)
Instructions
- Grease a 9×13-inch (23×33 cm) baking dish with the melted butter.
- In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until well combined.
- Add the bread cubes to the egg mixture and toss gently to coat. Let sit for 10 minutes, stirring occasionally, so the bread absorbs some custard.
- Stir in the shredded cheddar, Gruyère, cooked sausage, and chopped onion. Mix until evenly distributed.
- Pour the mixture into the prepared baking dish, spreading it evenly. Cover with plastic wrap or foil and refrigerate for at least 8 hours or overnight (up to 24 hours). This allows the bread to soak up the custard, giving the strata a soft, tender interior.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 20-30 minutes while the oven heats.
- Bake uncovered for 45-55 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. The internal temperature of the egg custard should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes.
- Let the strata rest for 10 minutes before slicing. This helps it set and makes serving easier.
Tips
- Use day-old bread: Fresh bread can turn soggy; day-old or slightly stale bread holds its texture better. If your bread is very fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes before using.
- Don’t over-soak: While overnight soaking is ideal, if you’re short on time, you can bake after just 30 minutes of soaking—just know the texture will be less custardy.
- Cheese variations: Swap the Gruyère for Monterey Jack or fontina, or use all cheddar. Smoked gouda adds a nice smoky flavor.
- Make it vegetarian: Omit the sausage and add 1 cup (150 g) of sautéed mushrooms or spinach for a veggie version.
Serving Suggestions
Serve the strata warm, straight from the baking dish, with a side of fresh fruit or a simple green salad. It also pairs well with roasted tomatoes or a dollop of sour cream. For brunch, offer hot coffee, mimosas, or a sparkling water with lemon.
Variations
- Vegetable Strata: Sauté 1 cup (150 g) of diced bell peppers, zucchini, or mushrooms and add them in place of the sausage.
- Spinach and Feta: Swap the sausage and cheddar for 2 cups (60 g) of fresh spinach (wilted) and 1 cup (150 g) of crumbled feta.
- Ham and Swiss: Use 1 cup (150 g) of diced cooked ham and 1 cup (100 g) of shredded Swiss cheese instead of the sausage and Gruyère.
- Spicy Chorizo: Use cooked chorizo instead of breakfast sausage for a smoky, spicy kick.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until hot, or reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispness. You can also freeze the baked strata for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this strata ahead of time and freeze it unbaked? Yes, you can assemble the strata, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding about 10 extra minutes to the baking time.
Why is my strata too soggy? This usually happens if you use fresh bread or over-soak. Day-old bread is key, and if you’re in a hurry, reduce the soak time to 30 minutes. Also, make sure you don’t add extra liquid—stick to the recipe’s custard ratio.
Can I use half-and-half instead of heavy cream? Yes, you can substitute half-and-half for the heavy cream. The strata will be slightly less rich but still delicious. Avoid using low-fat milk for the whole amount, as it may result in a less creamy texture.
How do I know when it’s done? The top should be golden brown, and a knife inserted into the center should come out clean. You can also check the internal temperature with a food thermometer—it should read 160°F (71°C) for egg dishes.
Can I add more vegetables? Absolutely. Just make sure to sauté watery vegetables like mushrooms or zucchini first to remove excess moisture, otherwise they can make the strata watery.
What if I don’t have Dijon mustard? You can use yellow mustard or a pinch of dry mustard powder. The mustard adds a subtle tang, but it’s not a deal-breaker if you omit it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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