Chinese Chicken Strata

A make-ahead strata with an Asian-fusion turn. Cubed white bread layers with shredded cheddar, diced cooked chicken, water chestnuts, scallions, and red bell pepper, then gets soaked overnight in an egg-and-milk custard seasoned with soy sauce, sesame oil, rice vinegar, and chili paste. The fridge does most of the work while you sleep.

The overnight rest is what separates a strata from a plain bread casserole. Time in the cold lets the dry bread cubes absorb the savory custard so they cook into a tender, sliceable structure rather than soggy bread floating in scrambled eggs. Don’t shortcut this step.

The water chestnuts are the unsung hero. Even after a long bake, they keep their crisp, watery snap, which gives the soft strata bites of texture you wouldn’t otherwise get from a custardy casserole.

Pro Tips

• Use slightly stale bread, or dry fresh cubes in a low oven for 10 minutes before assembling. Soft fresh bread turns to mush
• Press the top layer of bread down into the custard before refrigerating so all the cubes soak
• Bake uncovered until the top is deeply golden and the center is just set with no jiggle
• Let it rest 5 minutes after baking before slicing so the layers hold together

Variations

• Add a teaspoon of grated fresh ginger and a clove of minced garlic to the custard for sharper Asian flavor
• Swap cheddar for Gruyère or fontina for a smoother melt
• Sub leftover roast turkey, pork tenderloin, or shrimp for the chicken