This holiday morning strata is a great family recipe. I love enjoying this Christmas morning!
- 10 ounces gluten-free bread, white and soft, or 6 slices regular bread, white and soft
- (We used 6 slices Canyon Bakehouse Gluten Free Heritage Honey White, smaller loaves will require more)
- 1/4 cup unsalted butter, softened
- 3 large eggs, beaten
- 2 1/2 cups milk
- 4 teaspoons dry mustard
- 1 teaspoon kosher salt
- 2 1/2 cups shredded sharp cheddar cheese, divided
- Cut the crusts off of the bread slices. Butter one side of each slice, then cut them into 1 1/2-inch squares. Depending on the size of your bread, that could be cutting the slices into quarters or sixths. Lay the cut bread, buttered side up, in one layer in a medium-sized baking dish. If you have butter left over, flip the squares over in the dish and butter the unbuttered sides.
- Beat the eggs, milk, dry mustard, and salt together. Then stir in ½ cup of the cheddar cheese. Pour over the bread in the pan. Sprinkle it with remaining 2 cups of cheddar cheese. Cover and refrigerate overnight.
- When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350° The strata should rest outside of the fridge for 30 to 45 minutes, you do not want to bake right out of the fridge.
- Bake until golden brown, approximately 1 hour. Check to see if fully cooked at 45 minutes and, if needed, tent it loosely with foil and cook an additional 15 minutes. Remove from the oven and serve warm.
This is my mom’s recipe. It’s fine to have a simpler one like this for Christmas morning for the kids, but it’s also fun to make and offer something a little more interesting.
Keywords: strata, holiday recipe