This recipe is the cheese strata recipe I am making tomorrow morning for my brunch. I got this cheese strata recipe from my aunt many years ago, and it’s always a hit. It makes a great Christmas morning breakfast casserole.
What I really love — besides the fact that it is utterly delicious, is that you make it the night before so there is no prep the day of. You just have to allow plenty of time for it to come to room temperature and then for it to cook completely.
It will puff up quite a bit while it’s cooking, and then when it sits, it will fall. That’s okay. Don’t freak out! (Not that I’d know anything about that . . . ahem.)
It is best to let it sit for 15 minutes before cutting.
I like to serve strata with fresh fruit and perhaps a biscuit or a sweet breakfast pastry. It’s also a great dish to bring to a potluck brunch because it serves a lot.
As you can see, I doubled the recipe and put it in a long baking pan. If you want to do that, just follow the recipe below, but double the ingredients and allow a little extra cooking time. I use a 13×9 pan when I double it.
- 1/3 cup butter
- 1/2 tsp ground mustard
- 1 clove fresh garlic, minced
- 10 slices white bread, crusts removed
- 2 cups shredded sharp cheddar cheese
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped onion
- 1/2 tsp salt
- 1/2 tsp Worcestershire sauce
- 1/8 tsp black pepper
- dash red pepper
- 4 eggs
- 2-1/2 cups milk
- Mix butter, dry mustard and garlic; spread on bread slices.
- Cut bread slices into thirds.
- Line bottom and sides of ungreased 8×8 baking dish with buttered bread thirds, buttered sides down.
- Mix cheddar cheese, parsley, onion, salt, Worcestershire and peppers; spread evenly over bread. Top with remaining bread slices, buttered sides UP.
- Beat eggs, stir in milk and pour over bread; cover and refrigerate overnight.
- The next morning, heat oven to 325 degrees.
- Bake the strata uncovered for 1 hour 15 minutes or until puffed and golden-brown on top.
- Cool 10-15 minutes before cutting. (Casserole will fall in the middle.)
- To double this recipe, use a 13×9 pan and cook an additional 10-15 minutes.