Strata Form B: Savory Bread Pudding Recipe

Strata Form B is a savory bread pudding that layers cubed bread, a rich egg custard, cheese, and your choice of vegetables or meat. It’s a versatile dish that can be served for breakfast, brunch, or even a light dinner. This version is designed to be reliable and forgiving, producing a creamy, custardy interior with a golden, slightly crisp top.

Ingredients

1 lb (450 g) day-old crusty bread (like sourdough or French loaf), cut into 1-inch cubes (about 10 cups)
2 tbsp (28 g) unsalted butter, melted, plus more for greasing the dish
1 cup (120 g) diced yellow onion
1 cup (150 g) diced bell pepper (any color)
8 oz (225 g) cooked breakfast sausage, crumbled (or cooked bacon, ham, or a vegetarian substitute like sautéed mushrooms)
2 cups (240 g) shredded sharp cheddar cheese, divided
8 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 tsp (5 g) Dijon mustard
1 tsp (2 g) dried thyme
1/2 tsp (1 g) garlic powder
1/2 tsp (2 g) salt
1/4 tsp (0.5 g) black pepper
1/4 cup (15 g) chopped fresh parsley (for garnish, optional)

Instructions

Grease a 9×13-inch (23×33 cm) baking dish with butter. Place the bread cubes in the dish and set aside.
In a large skillet over medium heat, melt the 2 tbsp (28 g) butter. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes. Remove from heat and let cool slightly.
Spread the cooked vegetables and the sausage (or other protein) evenly over the bread cubes. Sprinkle with 1 1/2 cups (180 g) of the shredded cheddar cheese.
In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, thyme, garlic powder, salt, and pepper until well combined.
Pour the egg mixture evenly over the bread and other ingredients in the baking dish. Gently press down on the bread with a spatula to help it absorb the custard.
Sprinkle the remaining 1/2 cup (60 g) of cheddar cheese over the top.
Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 1 hour, or up to overnight. This allows the bread to soak up the custard, which is essential for a creamy texture.
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 strata is puffed, golden brown on top, and the center is set. To check, insert a knife or toothpick into the center; it should come out clean, or the internal temperature should read 160°F (71°C) as the safe minimum for egg dishes.
Let the strata rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.

Tips

Bread choice: Day-old or slightly stale bread works best because it soaks up the custard without turning mushy. If using fresh bread, toast the cubes in a 300°F (150°C) oven for 10 minutes to dry them out.
Don’t skip the soak: The minimum 1-hour soak is crucial. If you’re in a rush, even 30 minutes helps, but the longer soak ensures a custardy texture throughout.
Check for doneness: Ovens vary, so start checking at 40 minutes. The center should be just set, not jiggly. Overbaking will make the strata dry.
Substitutions: You can swap the heavy cream for extra milk (use 3 cups total milk) for a lighter version, but the texture will be less rich. Use any cheese you like—Gruyère, Swiss, or Monterey Jack are great options.

Serving Suggestions

Serve the strata warm, straight from the dish. It pairs beautifully with a simple green salad dressed with lemon vinaigrette for brunch or lunch. For breakfast, add fresh fruit and a side of roasted potatoes. It’s also excellent with a dollop of sour cream or a drizzle of hot sauce.

Variations

Vegetarian: Omit the meat and add 1 cup (150 g) of sautéed mushrooms, spinach, or zucchini. Sauté the vegetables first to remove excess moisture.
Mediterranean: Use crumbled feta, sun-dried tomatoes, and spinach instead of cheddar and sausage. Add a teaspoon of dried oregano.
Southwestern: Use pepper jack cheese, add a drained can of black beans and some chopped green chiles, and top with fresh cilantro.
Make it ahead: This is an ideal make-ahead dish. Assemble it completely the night before, cover, and refrigerate. In the morning, just bake it—you may need to add 10-15 minutes to the baking time if starting from a cold dish.

Storage and Reheating

Refrigerate any leftover strata within 2 hours of baking. It will keep for 3-4 days in an airtight container. To reheat, place individual portions in the microwave for 1-2 minutes, or reheat the whole dish in a 350°F (175°C) oven for 15-20 minutes, or until heated through to 165°F (74°C). You can also freeze the baked, cooled strata for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make strata without the overnight soak? Yes, but the texture will be less custardy. A minimum of 1 hour is recommended for the best results. If you skip the soak entirely, the bread may remain dry in spots.

What is the difference between strata and a frittata? A frittata is an egg-based dish with minimal bread, cooked on the stovetop and finished in the oven. A strata is a bread-based casserole that relies on the custard to soften the bread, and it’s always baked in the oven.

Can I use a different type of bread? Absolutely. Brioche, challah, or even a baguette work well. Just avoid bread that is too dense or too soft, as it may not absorb the custard evenly.

Why did my strata come out watery? This can happen if the vegetables released too much moisture. Make sure to sauté vegetables until they are dry, and avoid adding too many watery ingredients like fresh tomatoes without draining them first.

Can I make this gluten-free? Yes, use a good-quality gluten-free bread. Since gluten-free bread tends to be drier, you may need a bit more custard—add an extra 1/4 cup (60 ml) of milk if the mixture seems dry.

How do I know when it’s done? The top should be golden brown and puffed, and the center should be set. A knife inserted into the center should come out clean, or use an instant-read thermometer to check that it reaches 160°F (71°C).

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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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