Make this dish the night before then take it straight from the fridge and pop it into the oven the next morning. It’s a great way to use up bread that’s getting a bit stale. This recipe serves two but can be doubled or even tripled for a larger crowd. We’ve portioned the strata into two separate ramekins but it can be cooked altogether in a single casserole dish too. You will need to lengthen your cooking times accordingly if you are making the larger versions.
- 2 thick slice of stale bread cut into 1” cubes
- ½ C of shredded cheddar cheese (old or medium)
- 4 eggs
- 1/3 C Sweet Country Sauce (hot or mild)
- 1/3 C milk
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fresh thyme or ¼ tsp dried thyme
- ¼ tsp salt grinding of pepper
- ½ C small cubes of baked ham
Preheat oven to 350 F
- Grate the cheese.
- Place half of the cubed bread into two ramekins. Add half of the ham and sprinkle on half of the grated cheese. Repeat with the rest of the bread and ham, ending with a layer of cheese on the top.
- Wisk the eggs, Sweet Country Sauce, Dijon mustard, spices, salt and a grinding of pepper together in a large measuring cup.
- Pour the egg mixture over the layered bread and cheese, dividing the mixture between the two ramekins.
- Bake for 25 minutes. Check for doneness by inserting a metal skewer into each strata. If the skewer comes out clean then they are ready to serve.