Breakfast Strata

Name: Breakfast Strata
Prep time: 525 min
Cook time: 80 min
Total time: 605 min
Yield: 6 servings
Cuisine: American
Ingredients: baguette or sourdough bread 240 g; egg 6 ea; whole milk 320 ml; fresh spinach 200 g; onion 80 g; garlic 2 ea; Cheddar cheese 100 g; neutral oil 1 tbsp; unsalted butter 5 g; mustard powder 0.5 tsp; salt 0.25 tsp; black pepper 0.25 tsp

Quick answer

Total time: 605 min
Level: Medium
Servings: 6 servings
Ingredients: 12

About this dish

Most of the work happens the night before: bread cubes soak up egg and milk in the refrigerator for eight hours, and the morning only asks for baking.

With no sugar, this sits closer to a savory casserole than a bread pudding, with spinach and cheddar carrying the flavor. A crusty baguette or sourdough keeps recognizable pieces after baking, while soft sandwich bread melts into a smoother mass at the same weight. A metal pan also handles the jump from refrigerator to hot oven better than some glass dishes.

Ingredients

servings

IngredientAmount

baguette or sourdough bread

egg6 ea

garlic2 ea

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Instructions

5 steps

1

Heat oven to 150°C.

Cut bread into 3 cm cubes, spread on a tray and dry for 12 to 15 minutes, then cool 10 minutes. Prepare vegetables while bread dries.
2

Wash, drain and chop spinach.

Cook chopped onion in oil over medium heat for 4 minutes. Add chopped garlic and spinach for 3 minutes, evaporating excess moisture. Spread on a plate and cool 10 minutes.
3

Butter a metal baking pan about 20 by 25 cm.

Distribute bread, cooled vegetables and grated cheddar. Whisk eggs, milk, mustard, salt and pepper, pour over and gently press bread down.
4

Cover and refrigerate at 4°C or below for 8 hours.

Next day, let stand 15 minutes while the oven heats to 190°C; remove all plastic wrap.
5

Bake uncovered for 20 minutes, then loosely cover with foil for 30 to 35 minutes more.

When the center reaches 74°C with no liquid custard, rest 10 minutes before cutting.