Description
This holiday morning strata is a great family recipe. I love enjoying this Christmas morning!
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
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.