Quick Holiday Morning Strata

Here is an old-school 1950’s recipe passed down from my grandmother for holiday strata. It’s easy to do the night before and bake in the oven the day of. It’s perfect for a busy morning.  This recipe is like coming home and reminds me of my mom, gone 17 years, but not forgotten. All of that history, love, and heart exists in this recipe for me.

If you’re looking for other family favorites, I love this corn soufflé and onion soufflé.

strata in made in pan


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strata in made in pan


  • Author: nocrumbsleft
  • Prep Time: 5 min (plus overnight marinating)
  • Cook Time: 1 hr
  • Total Time: 1 hr 5 min
  • Yield: 5-6 servings
  • Category: Dinner
  • Method: Oven


This holiday morning strata is a great family recipe. I love enjoying this Christmas morning!


  • 6 slices of bread, white and soft
  • 1/4 cup butter, softened
  • 21/2 cups sharp cheddar cheese, grated
  • 3 eggs, beaten
  • 21/2 cups milk
  • 1 tsp salt
  • 4 tsp dry mustard


Cut off the crusts of the bread slices, butter both sides, then cut into quarters.  Lay the cut bread in one layer in a medium-sized baking dish.

Beat the eggs, milk, dry mustard, and salt together. Then stir in the cheddar cheese. Pour over the bread in the pan. Cover and refrigerate overnight.

When you are ready to bake, remove pan from refrigerator and preheat oven to 325 F.

Bake until golden brown, approximately 75 minutes. Check it after 1 hour to ensure it is not getting too brown. If needed, cover with foil until it is fully cooked. Remove from oven and serve warm.


This recipe can be varied in so many ways. You can add sausage, bacon, ham or any vegetables you like!

It’s not required, but for an even bake, take this out of the fridge and allow it to reach room temperature for 30 minutes before putting it in the oven. 

Keywords: strata, holiday recipe

16 thoughts on “Quick Holiday Morning Strata

  1. Hi Teri! Do you think this could be made with gluten free bread and still be just as delicious? Thanks!

    1. It totally depends on the GF bread. If you are using LaBrea or Canyon…then it will be ok with GF bread. But if you are using one of the standard GF breads…it just might not turn out. If you want to talk more about it…feel free to direct message me on Instagram!!

  2. This is going in the oven this morning! Can’t wait!

    1. love it…hope it turned out great!!

  3. Made this for Christmas morning and it was very good. After 1 hour it was quite soggy after letting cool for a bit. I baked an additional 20 mins and it was better but still quite wet. Since I’ve never made this before I’m not sure if it is supposed to be that way or not. Next time I would probably reduce the milk amount. Very tasty though!

    1. So glad that your strada turned out tasty….it should have a custard/bread pudding type texture when it’s cooked. Letting it rest overnight in the fridge definitely helps.

  4. I feel like something of a fool asking this, but I have no idea what ‘Instagram Stories’ are or how to access them. I looked at your Instagram page for a long time and was not enlightened. How do I follow them or even see them?

    1. The circle where her profile pic is, click it for her story. Should also be at the header of your Instagram.

    2. Do not feel like a fool. I literally had to have a CHILD show me. I was mortified. AHAHAHAHAA

  5. This will be great for upcoming brunch

    1. Hope your brunch was awesome…doesn’t this make great leftovers too??

  6. I have never had strada, I’m looking forward to trying this. I truly enjoy your Instagram stories. You are like my Aunt in the kitchen, a joy to watch, art in motion. Thank you for sharing your love of cooking.

    1. Thank you so much for the love!

  7. Would you cook the bacon or sausage separate and add at the end? Would peppers and onions work?

    1. If you do sausage I would do it before and then stick it in the recipe, if you do bake and make it crispy and do it on top once it comes out. I would sauté peppers or onions a bit together before sticking it in

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