A strata is essentially a savory bread pudding. Once you have the basic recipe mastered (stale bread + custard) switching out the other savory flavors is easy. Ham and cheddar is a classic option, but don’t be afraid to experiment.
Ingredients
- 4 egg yolks
- 6 eggs
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- 3¼ cups + 2 tablespoons milk
- 4 cups buttermilk
- 21 oz stale bread cut into 1 inch cubes (preferred: half sourdough, half ciabatta)
- 6 oz (half package) bacon, cooked and crumbled
- 1 onion, chopped and caramelized
- 2 cups spinach, briefly sautéed
- 1 cup mushrooms, briefly sautéed
- 1 cup Gruyere cheese, shredded
- ½ cup Fontina cheese, shredded
- black pepper, parsley to taste
Directions
Prepare your greens:
Caramelize the onion in a pan until lightly brown, set aside. In the same pan, sautée the greens and mushrooms until desired consistency, set aside. Cook bacon, pat dry to remove excess grease, and crumble. Combine onions, spinach, mushrooms, and bacon in a small bowl.
Make the custard:
In a large bowl, whisk together egg yolks, whole eggs, salt, and garlic powder until well blended.
Add milk and buttermilk and whisk until smooth and blended. Set aside.
Assemble:
Butter or grease a casserole dish (at least 3 quart capacity). Layer in half of the bread, top with half the greens, mushrooms, onions, and bacon, and half the cheese. Sprinkle with pepper.
Repeat with remaining half of ingredients, beginning with the bread, sprinkling cheese and pepper last.
Carefully pour custard over entire dish, soaking evenly. Cover dish and refrigerate at least one hour, preferably overnight.
Bake:
Uncover and allow to come to room temperature (at least 30 minutes). Bake in an oven at 325°F for approximately 40-50 minutes, or until gently puffed and lightly browned (or until internal temperature reaches 157°F).
Allow to cool slightly, then scoop into bowls and serve warm. Leftovers keep well and are also delicious cold.