Strata Form Cornwall Recipe: Savory Bread Pudding

Strata Form Cornwall is a hearty, baked savory bread pudding that layers crusty bread, a rich egg custard, sharp cheddar, and tender leeks, all infused with a hint of Dijon mustard. It’s a versatile dish that works beautifully for brunch, a light supper, or as a make-ahead holiday side. The magic lies in the custard soaking into the bread, creating a golden, puffy top with a soft, almost soufflé-like center that’s deeply satisfying.

Ingredients

1 large loaf (about 1 lb / 450 g) day-old crusty bread (sourdough or French), cut into 1-inch cubes
3 tablespoons (45 g) unsalted butter, plus more for greasing
2 large leeks, white and light green parts only, cleaned and thinly sliced (about 2 cups / 200 g)
2 cloves garlic, minced
8 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 cups (225 g) sharp cheddar cheese, grated
1/2 cup (60 g) grated Parmesan cheese
2 tablespoons chopped fresh chives or parsley (for garnish, optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter.
Place the bread cubes in a large bowl. If your bread is very fresh, spread it on a baking sheet and toast in the oven for 10 minutes to dry it out slightly. Set aside to cool.
In a large skillet, melt the 3 tablespoons of butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened and just starting to brown, about 8–10 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a separate large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, pepper, and nutmeg until fully combined.
Add the cooled leeks and the grated cheddar cheese to the bread cubes. Toss to combine.
Pour the bread mixture into the prepared baking dish, spreading it evenly. Pour the egg custard over the top, making sure all the bread is submerged. Press down gently with a spatula to help the bread absorb the custard.
Sprinkle the Parmesan cheese evenly over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 25–30 minutes, until the strata is puffed, 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 the safe minimum, per USDA FSIS guidelines.
Let the strata rest for 10 minutes before slicing and serving. Garnish with fresh chives or parsley if desired.

Tips

Use day-old bread: Stale bread absorbs the custard better and prevents a soggy bottom. If using fresh bread, toast the cubes as described in step 2.
Make it ahead: Assemble the strata the night before, cover, and refrigerate. The next morning, let it sit at room temperature for 30 minutes while the oven preheats, then bake as directed. You may need to add 10–15 minutes to the baking time.
Don’t over-soak: If you’re baking immediately, don’t let the bread sit in the custard for more than 30 minutes before baking, or it may become too mushy. For a make-ahead version, the overnight soak is ideal.
Check for doneness: The top should be deeply golden and the center should be set. A knife inserted into the middle should come out clean, not wet with raw egg.

Serving Suggestions

Serve this strata warm, cut into squares, alongside a simple green salad with a lemon vinaigrette for lunch or dinner. For brunch, pair it with roasted tomatoes, crispy bacon, or fresh fruit. It also makes a wonderful side dish for roasted chicken or ham.

Variations

Vegetable Swap: Replace the leeks with sautéed spinach, mushrooms, or asparagus. Just make sure to squeeze excess moisture from spinach before adding.
Cheese Change: Use Gruyère, Swiss, or a smoked gouda in place of the cheddar for a different flavor profile.
Add Protein: Fold in 1 cup of cooked, crumbled sausage or diced ham along with the bread for a heartier version.
Herb Infusion: Add 1 tablespoon of fresh thyme or rosemary to the custard for an earthy note.

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 warm. For a crispier texture, reheat in a 350°F (175°C) oven for 10–15 minutes. 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, any sturdy bread like ciabatta, brioche, or even a baguette works well. Avoid very soft sandwich bread, which can turn gummy.

Do I need to refrigerate the strata before baking? No, but refrigerating overnight allows the flavors to meld and the bread to fully absorb the custard, resulting in a more cohesive dish. If you’re short on time, a 30-minute soak is sufficient.

Can I make this without cream? Yes, you can replace the heavy cream with an equal amount of milk or half-and-half. The texture will be slightly less rich, but still delicious.

Why is my strata soggy in the middle? This usually happens if the bread wasn’t stale enough, the custard-to-bread ratio was too high, or it wasn’t baked long enough. Ensure the custard is fully set before removing it from the oven.

Can I prepare this in individual ramekins? Absolutely. Divide the mixture among greased ramekins and reduce the baking time to about 25–30 minutes, checking for doneness with a knife.

Is this dish gluten-free? Not as written, but you can use a good-quality gluten-free bread. The texture may be slightly different, so consider toasting the bread cubes well to help them hold up.

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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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