Strata is a savory bread pudding made by layering bread, eggs, cheese, and mix-ins, then baking until puffed and golden. This version is designed to be cooked entirely in a single frying pan, making it perfect for a hearty breakfast or brunch without needing a separate baking dish. The bread soaks up the custard, creating a soft, tender interior with a crispy, golden crust on top.
Ingredients
- 8 cups (about 340 g) day-old bread, cut into 1-inch cubes (French, sourdough, or ciabatta)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg (optional)
- 1 cup (100 g) shredded cheddar cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese
- 4 slices bacon, cooked and crumbled (about 1/2 cup / 50 g)
- 1/2 cup (80 g) chopped onion
- 1 tbsp (15 ml) olive oil
- 2 tbsp (8 g) fresh chives or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a 10-inch oven-safe frying pan over medium heat. Add onion and cook, stirring, until soft and translucent, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, Dijon mustard, salt, pepper, and nutmeg (if using) until well combined.
- Add the bread cubes, 3/4 cup of the cheddar cheese, Parmesan, crumbled bacon, and the cooked onion to the egg mixture. Stir gently to coat everything evenly.
- Pour the mixture into the same frying pan, spreading it evenly. Press down lightly with a spatula to ensure the bread is submerged in the custard. Sprinkle the remaining 1/4 cup cheddar cheese on top.
- Cover the pan with a lid or aluminum foil and refrigerate for at least 30 minutes (or up to overnight) to allow the bread to soak up the custard.
- When ready to bake, preheat your oven to 350°F (175°C). Remove the pan from the fridge and let it sit at room temperature for 15 minutes while the oven heats.
- Bake uncovered for 30-35 minutes, or until the strata is puffed, golden brown on top, and a knife inserted in the center comes out clean. The internal temperature of the egg mixture should reach 160°F (71°C) as a safe minimum, per USDA FSIS guidelines.
- Let the strata rest for 5 minutes before slicing. Garnish with fresh chives or parsley and serve warm.
Tips
- Bread choice: Stale or day-old bread works best because it soaks up the custard without turning mushy. If using fresh bread, toast the cubes in the oven at 300°F (150°C) for 5-7 minutes to dry them out.
- Overnight soak: The strata can be assembled the night before and refrigerated. This makes it a great make-ahead breakfast. Just add 10 minutes to the baking time if baking straight from the fridge.
- Don’t overbake: Overbaking will dry out the strata. The center should be just set and slightly jiggly when you remove it from the oven; it will continue to cook as it rests.
- Pan safety: Make sure your frying pan is truly oven-safe. Cast iron, stainless steel, and oven-safe nonstick pans are fine. Avoid pans with plastic handles or non-oven-safe coatings.
Serving Suggestions
Serve the strata hot from the pan, cut into wedges like a pie. It pairs beautifully with a simple green salad dressed with lemon vinaigrette, roasted tomatoes, or fresh fruit. For a heartier brunch, add a side of roasted potatoes or a bowl of yogurt with granola.
Variations
- Vegetarian: Omit the bacon and add 1 cup (150 g) of sautéed mushrooms, spinach, or roasted red peppers.
- Swap the cheese: Use Gruyère, Swiss, or Monterey Jack instead of cheddar for a different flavor profile.
- Herb infusion: Add 1 tsp of dried thyme or rosemary to the egg mixture for an earthy note.
- Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to the onion mixture for heat.
Storage and Reheating
Refrigerate leftover strata in an airtight container for up to 3 days. To reheat, place a portion in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10-15 minutes until warmed through. The strata can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of bread? Yes, almost any bread works. Brioche or challah will give a richer, softer texture, while whole wheat or rye will make it more dense and hearty. Just adjust the soaking time if using very dense bread.
Do I have to refrigerate the strata before baking? It’s not strictly necessary, but it allows the bread to absorb the custard fully, resulting in a more uniform, tender texture. Even 20 minutes helps, but 30 minutes to overnight is ideal.
Can I make this without an oven-safe pan? Yes, you can transfer the soaked mixture to a buttered 9×13-inch baking dish before baking. Just be aware that the cooking time may be slightly longer due to the different dish shape.
Why is my strata watery in the middle? This usually happens if the bread didn’t soak long enough or if the egg-to-milk ratio was off. Make sure to press the bread down gently and allow adequate soaking time. Also, ensure the strata is fully cooked by checking the center with a knife.
Can I add more vegetables? Absolutely. Sautéed zucchini, broccoli, or bell peppers are great additions. Just make sure to cook them first to release excess moisture, so the strata doesn’t become soggy.
Is this recipe gluten-free? Not as written, but you can use gluten-free bread and ensure your other ingredients are certified gluten-free. The texture will be slightly different, but it will still be delicious.
Related
- Glamorgan Sausage Hot Dog: Welsh Veggie Recipe
- Glamorgan Sausage Recipe (Welsh Veggie Sausages)
- Frozen Glamorgan Sausages: Recipe & Guide
More recipes to cook
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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