Name: A Delicious Salami and Gouda Strata
Prep time: PT-476351H7M6S
Cook time: 1 h 15 min
Total time: 1 h 35 min
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

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

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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 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.
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.
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.