Egg strata is a savory bread pudding built from cubes of bread, eggs, milk, cheese, and whatever mix-ins you have on hand. It bakes into a puffy, golden casserole that is soft in the middle and crisp at the edges, making it a favorite for brunch, holidays, and weekday mornings. Because it is assembled the night before and baked the next day, it is one of the most forgiving, make-ahead breakfast dishes you can make.
Ingredients
- 1 lb (450 g) crusty bread (like sourdough or French loaf), cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) black pepper
- ¼ tsp (0.5 g) freshly grated nutmeg (optional)
- 2 cups (170 g) shredded cheddar cheese, divided
- 1 cup (150 g) diced cooked ham or cooked breakfast sausage (optional)
- ½ cup (50 g) chopped scallions (about 4 scallions)
- 2 tbsp (30 g) unsalted butter, for greasing the dish
Instructions
- Grease a 9×13-inch (23×33 cm) baking dish with the butter. Spread the bread cubes evenly in the dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg (if using) until fully combined.
- Scatter 1½ cups (about 128 g) of the shredded cheddar over the bread, along with the ham or sausage (if using) and scallions. Toss gently to distribute.
- Pour the egg mixture evenly over the bread. Press down lightly with a spatula so the bread is mostly submerged. Sprinkle the remaining ½ cup (about 42 g) of cheese on top.
- Cover the dish 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.
- When ready to bake, remove the dish from the refrigerator and let it sit on the counter for 30 minutes while the oven preheats to 350°F (175°C).
- Bake uncovered for 50–55 minutes, until the strata is puffed, golden brown, and the center is set. To check doneness, insert a knife or thermometer into the center; the internal temperature should read 160°F (71°C), which is the USDA FSIS safe minimum for egg dishes.
- Let the strata rest for 10 minutes before slicing and serving. This helps it hold its shape.
Tips
- Bread choice: Use day-old or slightly stale bread; it absorbs the custard better than fresh, soft bread. If your bread is very fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes to dry them out.
- Don’t skip the soak: The overnight rest is what makes the strata creamy and tender. If you’re short on time, aim for at least 4 hours, but the texture will be less custardy.
- Check for doneness: Because strata is an egg dish, it must reach 160°F (71°C) in the center. Use an instant-read thermometer to be sure; the top may look done before the center is set.
- Make it gluten-free: Use gluten-free bread; it works well, but reduce the milk to 1¾ cups (420 ml) because gluten-free bread absorbs less liquid.
Serving Suggestions
Serve the strata warm, cut into squares, with a side of fresh fruit or a simple green salad. It pairs beautifully with roasted potatoes, bacon, or a dollop of sour cream. For brunch, offer hot sauce or salsa on the side for those who want extra heat.
Variations
- Vegetarian: Omit the ham and add 1 cup (150 g) of sautéed mushrooms, spinach, or roasted red peppers.
- Mediterranean: Swap the cheddar for feta and mozzarella, and add sun-dried tomatoes, olives, and fresh oregano.
- Southwestern: Use pepper jack cheese, add 1 cup (150 g) of cooked chorizo or black beans, and stir in a diced jalapeño.
- Herb and mushroom: Sauté 8 oz (225 g) of sliced mushrooms with 2 cloves of garlic, then fold into the bread with 2 tbsp (8 g) of fresh thyme.
Storage and Reheating
Refrigerate leftover strata in an airtight container for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second bursts until hot, or warm in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked strata for up to 2 months; thaw overnight in the fridge and reheat in the oven. If you want to freeze an unbaked strata, assemble it in a disposable foil pan, cover tightly, and freeze for up to 1 month; bake from frozen, adding 20–25 minutes to the cooking time.
Frequently Asked Questions
Can I use a different type of bread? Yes, any sturdy bread works—sourdough, French, Italian, or even brioche. Avoid very soft sandwich bread, which can turn mushy. If using brioche, reduce the cream to ¾ cup (180 ml) because it’s richer.
Can I make this without heavy cream? Absolutely. Substitute the cream with an equal amount of whole milk, or use half-and-half. The strata will be slightly less rich but still delicious. For a lighter version, use 2% milk, but the custard may be a bit thinner.
Why is my strata runny in the middle? It likely wasn’t baked long enough. The center needs to reach 160°F (71°C). Also, make sure the bread is fully soaked before baking; if you used very dense bread, it may need more time to absorb the custard.
Can I add raw vegetables? It’s best to sauté vegetables like mushrooms, onions, or zucchini first to remove excess moisture. Raw vegetables can release water during baking and make the strata soggy.
Can I make this in a round dish or individual ramekins? Yes, any baking dish works. For ramekins, reduce the baking time to 25–30 minutes. Just check the internal temperature reaches 160°F (71°C).
Can I skip the overnight soak? You can, but the strata won’t be as creamy. If you skip it, let the assembled dish sit at room temperature for 30 minutes before baking, and expect a slightly firmer texture.
Related
- Glamorgan Sausage Hot Dog: Welsh Veggie Recipe
- Glamorgan Sausage Recipe (Welsh Veggie Sausages)
- Frozen Glamorgan Sausages: Recipe & Guide
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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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