American-Style Strata
Submitted by hegstad
Savory bread pudding layered with cheese, cooked meat, and vegetables soaked in an egg custard. Perfect for brunch or using up leftovers.
YIELD
6 servingsPREP
1 hrsCOOK
50 minREADY
2 hrsStrata is the kind of dish that makes you look like a brunch genius when really you just tossed together yesterday’s odds and ends.
Layer sourdough or whole grain bread in a baking dish, sprinkle on shredded mozzarella or Monterey Jack, scatter leftover cooked beef, lamb, or pork over the top, then add shredded carrots or zucchini for color and nutrition. Pour over an egg and milk custard seasoned with dry mustard, Worcestershire, thyme, and basil, then let it sit for at least an hour so the bread soaks up all that savory goodness.
After a slow bake, you’ve got a puffy, golden casserole that slices into perfect squares. It’s make-ahead friendly and endlessly adaptable to whatever’s in your fridge.
Pro Tips
- Let it rest for at least an hour (or overnight) so the bread fully absorbs the custard
- Use day-old bread for better texture since fresh bread can get too mushy
- Customize the filling with any cooked meat and vegetables you have on hand
- Bake until just set in the center, then let stand 10 minutes before cutting for cleanest slices
Ingredients
Directions
In a 10×6×2 baking dish , layer bread slices to cover bottom of dish.
Sprinkle cheese, meat and veggies over bread.
In a bowl, stir togeteher the eggs, milk and seasonings until well mixed.
Pour carefully over ingredients in baking dish.
Cover. Let stand 1 hour at room temperature or in fridge for longer periods.
Uncover. Bake 325F for 50 to 60 minutes or until center is nearly set.
Let stand 10 minutes. Cut into squares.
