Sunday Brunch
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[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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About This Recipe

Yield: Serves 4
Active time: 15 minutes
Total time: 45 minutes
Special equipment: Baking dish

Ingredients

  • 1 1/2 cups milk
  • 5 eggs, beaten
  • 4 cups day-old bread, cut into 1 inch cubes
  • Kosher salt and freshly ground black pepper
  •  
  • Possible Additions (add up to 2 cups):
  • 1/2 to 3/4 cups shredded cheese (cheddar, mozzarella, Havarti, etc.)
  • 1/2 to 1 cup chopped bacon, ham, or hot dogs
  • 1/2 to 1 cup leftover meat, shredded or chopped (shredded braised beef, chicken, steak, pork chops, etc.)
  • 1/4 to 1/2 cup pesto or leftover pasta sauce (marinara, alfredo, or Bolognese, etc.)
  • 2 to 4 tablespoons chopped fresh herbs (parsley, thyme, oregano, chives, etc.)
  • 1/2 to 1 cup frozen peas, spinach, or corn, thawed and drained
  • 1/4 to 1 cup onions and/or garlic cooked in butter until just beginning to brown

Procedures

  1. Adjust oven rack to middle position and preheat to 400°F.

  2. In a large bowl combine milk and eggs and mix until combined. Place bread in the bowl and fold with a spatula until bread is coated, let stand 5 minutes to allow milk and egg mixture to saturate the bread. Fold in any additional ingredients. (If using fresh herbs, reserve 1 tablespoon to sprinkle on top before serving). Season with salt and pepper and transfer to a baking dish. Bake until strata is puffed and edges begin to brown, about 30 minutes. Sprinkle with reserved herbs (if using) and serve immediately.