Strata is a savory bread pudding that layers cubed bread, eggs, milk, cheese, and mix-ins, then bakes into a puffy, golden casserole. It’s the ultimate make-ahead brunch dish because you assemble it the night before, and the bread soaks up the custard for a soft, tender center with a crisp top. This recipe is forgiving and endlessly customizable, making it perfect for feeding a crowd with minimal morning effort.
Ingredients
- 1 lb (450 g) day-old crusty bread (like sourdough or French), cut into 1-inch cubes (about 10 cups)
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) nutmeg (optional)
- 2 cups (200 g) shredded sharp cheddar cheese, divided
- 1 cup (150 g) cooked and crumbled breakfast sausage (or diced ham or bacon)
- 1/2 cup (75 g) chopped scallions (about 4-5)
- 2 tbsp (30 g) unsalted butter, melted (for greasing the dish)
Instructions
- Grease a 9×13-inch (3-quart) baking dish with the melted butter.
- Spread the bread cubes evenly in the prepared dish. If your bread is very fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes to dry them out slightly; let cool before using.
- In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg (if using) until fully combined.
- Scatter the cooked sausage, half of the shredded cheddar, and the scallions over the bread cubes. Gently toss to distribute.
- Pour the egg mixture evenly over the bread. Press down lightly with a spatula to help the bread absorb the custard. Sprinkle the remaining cheddar on top.
- Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours, or up to 24 hours. This is the key step for the bread to soak up the custard.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit on the counter for 20-30 minutes while the oven heats.
- Bake uncovered for 50-60 minutes, until the strata is puffed, golden brown, and the center is set. To check doneness, insert a knife or toothpick into the center; it should come out clean, and the internal temperature should read 160°F (71°C) (USDA FSIS safe minimum for egg dishes).
- Let the strata rest for 10 minutes before slicing and serving warm.
Tips
- Bread choice: Stale, crusty bread is essential. Avoid soft sandwich bread, which turns mushy. If you only have fresh bread, dry it out as described in step 2.
- Don’t skip the soak: The overnight refrigeration is not optional—it allows the custard to fully saturate the bread. Even 4 hours works in a pinch, but 8+ is best.
- Check for doneness: Ovens vary. If the top is browning too quickly, tent loosely with foil for the last 15 minutes. The center should feel firm when gently jiggled.
- Make it vegetarian: Omit the meat and add 1 cup (150 g) of sautéed mushrooms or spinach for a veggie version.
Serving Suggestions
Serve the strata warm with a simple green salad dressed with lemon vinaigrette for brunch, or alongside fresh fruit and roasted potatoes for a hearty breakfast. It also pairs well with a dollop of sour cream or a drizzle of hot sauce for extra zing.
Variations
- Mediterranean: Use feta cheese, sun-dried tomatoes, kalamata olives, and spinach instead of cheddar and sausage.
- Southwest: Swap cheddar for pepper jack, add roasted green chiles, corn, and use chorizo instead of sausage.
- Herb & Mushroom: Sauté 8 oz (225 g) sliced mushrooms with garlic, and add fresh thyme and chives. Use Gruyère cheese for a nutty flavor.
- Sweet strata: Omit the cheese and meat, add 1/4 cup (50 g) sugar and 1 tsp cinnamon to the custard, and fold in 2 cups (250 g) of fresh or frozen berries. Bake as directed.
Storage and Reheating
Leftover strata can be refrigerated 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. For a crispier result, reheat in a 350°F (175°C) oven for 10-15 minutes. You can also freeze the baked strata for up to 2 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make strata without the overnight soak? Yes, but the texture will be less custardy. If you’re short on time, let it sit at room temperature for at least 30 minutes before baking, and expect a slightly firmer result.
Can I use half-and-half instead of heavy cream? Absolutely. Replace the heavy cream with half-and-half or even extra milk. The strata will be slightly less rich but still delicious.
Why did my strata come out soggy? Sogginess usually means the bread was too fresh or the custard-to-bread ratio was off. Use stale bread and press down gently after pouring the custard to ensure even absorption. Also, make sure you bake it long enough—the center should be fully set.
Can I add more vegetables? Yes, but sauté watery vegetables like zucchini or mushrooms first to remove excess moisture. Add them to the bread layer before pouring the custard.
Is it safe to leave the strata out while it soaks? No, the USDA recommends refrigerating any dish with eggs and dairy within 2 hours. Always soak in the fridge, not on the counter.
Can I double the recipe? Yes, use a larger baking dish (or two 9×13 dishes) and increase the baking time by 10-15 minutes. Check the center with a thermometer to ensure 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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