There’s nothing like a lazy weekend morning to, well, be lazy. It’s time to recuperate from another long week of work, school and other activities. Get the day started off right with this delicious, hearty breakfast that can be thrown together quickly the night before.
In case the term is unfamiliar, a strata is similar to bread pudding. The bead and other ingredients are layered and then rich, flavorful custard is poured over all. Often, the bread is left whole, with the crusts removed. Most stratas are savory and are a new and fantastic way to get the kids to eat eggs.
Try substituting other cheeses for the sharp cheddar. White cheddar, fontina, Swiss and Gruyere are all good ones to try. These and other cheese can be found in the specialty cheese case at Reasor’s, near the deli.
- 6 eggs, lightly beaten
- 3 cups half and half
- 1/4 cup minced onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried mustard
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Worcestershire sauce
- 16 slices white bread
- 4 1/2 cups sharp cheddar cheese
Lightly grease a 13×9 inch baking dish.
In a large bowl, combine eggs, half and half, onion, salt, pepper, mustard, cayenne and Worcestershire sauce.
Cut crusts off bread and arrange a single layer of bread slices in prepared pan. Top with 1 1/2 cups of cheese. Repeat layers until all of the bread and cheese are used.
Pour egg mixture over bread and cheese. Cover and chill overnight.
When ready to bake, remove strata from refrigerator and let stand at room temperature for 30 minutes.
Preheat oven to 350. Bake uncovered for 45 minutes to one hour or until a knife inserted in the middle comes out clean.
Makes 8 -10 serving