I always love making a holiday strata for Christmas morning. It’s a simple dish that you can do the day before, and it’s a great dish to make with kids. I have my original strata inspired by my mother’s recipe on the blog, and two updated versions as well! The first is a Salami and Gouda spin, and the second is a Spinach and Feta spin!

Everyone will love my Salami and Gouda Strata

If you’ve ever made my original strata, you will love this version too! It’s the same basic recipe as my mother’s, but we use gouda instead and added beef salami strips. It gives the dish a little extra flavor and fun!

salami and gouda strata ready for oven

How to Make the Salami and Gouda Strata

Cut the crusts off of the bread slices. It doesn’t have to be perfect, but you want to get rid of most of the crust. Butter one side of each slice, then cut them into squares. Lay the cut bread, buttered side up, in one layer in a 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 some of the gouda and all the salami. Pour this mixture over the bread in the dish. Sprinkle the remaining gouda over the top. Refrigerate overnight. When you are ready to bake, remove the pan from the refrigerator and preheat the oven. The strata should rest outside of the fridge for 30 to 45 minutes to bring it up to room temp before cooking.

salami and gouda holiday strata

Bake until golden brown. If needed, tent it loosely with foil and cook until the center feels firm and done, otherwise continue to bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven, serve warm, and enjoy!

If you make either version of this holiday strata, rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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A Delicious Salami and Gouda Strata

  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Resting Time: Overnight
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Oven
  • Diet: Gluten Free

Description

This holiday strata is the perfect Christmas morning breakfast! I love making this with the whole family for a simple, delicious and soulful dish.


Ingredients

  •   10 ounces gluten-free bread, white and soft, we used 6 slices Canyon Bakehouse Heritage Honey White, smaller loaves will require more
  •   1/4 cup butter, softened
  •   3 large eggs, beaten
  •   2 1/2 cups milk
  •   4 teaspoons dry mustard
  •   1 teaspoon kosher salt
  •   2 1/2 cups shredded gouda, divided
  •   2 ounces beef salami, thinly sliced and separated into ribbons

Instructions

  1.   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.
  2.   Beat the eggs, milk, dry mustard, and salt together. Then stir ½ cup of the gouda and the salami. (Note: It makes a difference to take the time to pull the salami ribbons apart so that they distribute well in the dish and not just clump together) Pour this mixture over the bread in the pan. Sprinkle the remaining 2 cups of gouda over the top.  Cover and refrigerate overnight.
  3.   When you are ready to bake, remove the pan from the refrigerator and preheat the oven to 350°F. The strata should rest outside of the fridge for 30 to 45 minutes, you do not want to bake right out of the fridge.
  4.   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 or until the center feels firm and done, otherwise continue to bake until golden brown and a bit of oil bubbles around the edges. Remove from the oven and serve warm.

Keywords: strata, holiday strata