Ham and Cheese Breakfast Strata

Ingredients

Equipment Needed

• •9x13-inch baking dish
• •Large mixing bowl
• •Whisk
• •10-inch skillet
• •Two rimmed baking sheets

Instructions

1. 1

   Dry the bread cubes

   Spread the bread cubes in a single layer on two large baking sheets. Let them sit at room temperature for several hours, or place them in a 250°F oven for twenty minutes until dry but not toasted. The bread should feel firm and slightly stale. Fresh bread absorbs too much custard and turns to mush.

   If your bread is already two or three days old, skip this step. The goal is bread that will absorb custard without dissolving into paste.
2. 2

   Prepare the baking dish

   Generously butter a 9x13-inch baking dish, making sure to coat the corners where sticking is most likely. A well-buttered dish produces golden, crispy edges that everyone will fight over.

3. 3

   Sauté the onion

   Melt two tablespoons of butter in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about five minutes. You want sweetness, not color. Set aside to cool slightly.

4. 4

   Combine the cheeses

   Toss the Gruyère and cheddar together in a bowl. The Gruyère provides that distinctive nutty, slightly sweet flavor while the sharp cheddar adds tang and helps the mixture melt smoothly. Reserve one cup of this mixture for the top.

5. 5

   Build the layers

   Scatter half the bread cubes in the prepared dish. Distribute half the ham, half the sautéed onion, and half the cheese mixture (minus that reserved cup) over the bread. Repeat with remaining bread, ham, onion, and cheese. Press down gently with your palm to compact the layers slightly.

6. 6

   Whisk the custard

   Crack the eggs into a large bowl and whisk until the yolks and whites are fully combined. Add the milk, cream, Dijon mustard, nutmeg, salt, and pepper. Whisk vigorously until the mustard dissolves completely and the mixture looks uniform. Stir in the chives and thyme.

   Grate your nutmeg fresh. The pre-ground stuff in jars tastes like sawdust compared to what comes off a whole nutmeg and a microplane.
7. 7

   Pour and press

   Pour the custard slowly and evenly over the layered bread. Use your palm or a spatula to press the bread down, submerging any cubes that bob to the surface. Every piece needs contact with the liquid. Sprinkle the reserved cup of cheese over the top.

8. 8

   Refrigerate overnight

   Cover the dish tightly with plastic wrap, pressing it directly onto the surface to keep the bread submerged. Refrigerate for at least four hours, preferably overnight and up to twenty-four hours. The longer it soaks, the more custardy the result.

   Place a plate on top of the plastic wrap if the bread keeps floating. It needs to stay submerged to absorb the custard evenly.
9. 9

   Bring to room temperature

   Remove the strata from the refrigerator thirty to forty-five minutes before baking. A cold dish going into a hot oven bakes unevenly, with overcooked edges and a raw center. Let it lose the refrigerator chill while the oven preheats.

10. 10

    Bake until puffed and golden

    Heat your oven to 350°F. Remove the plastic wrap and bake until the strata puffs dramatically, the top turns deep golden brown, and a knife inserted in the center comes out clean, fifty to sixty minutes. The edges should pull away from the dish slightly and the cheese on top should be bubbling and bronzed.

11. 11

    Rest before serving

    Let the strata rest for ten to fifteen minutes before cutting. It will deflate slightly as it cools, this is expected. The resting period allows the custard to set fully so your slices hold together rather than collapsing into a heap. Cut generous squares and serve warm.

Chef Tips

• •The quality of your ham determines the quality of your strata. Seek out real smoked ham from a butcher, not that waterlogged deli product that weeps when you slice it. A bone-in ham steak works beautifully and usually carries better flavor than pre-cubed options.
• •Day-old challah is traditional for good reason. Its egg-enriched crumb absorbs custard beautifully without turning to mush. French bread or a good Italian loaf work well too. Avoid anything too dense or too airy.
• •Gruyère is the soul of this dish, but it costs considerably more than most cheeses. If budget is a concern, substitute Swiss or Jarlsberg for half the Gruyère. The strata will still be delicious, if slightly less complex.
• •The mustard should disappear into the custard. It adds depth and cuts through the richness without announcing itself. If you can taste mustard distinctly, you've added too much.
• •For a crowd larger than ten, make two stratas rather than doubling into a larger pan. The proportions of bread to custard work best in a 9x13 dish. A deeper pan produces an undercooked center.

Advance Preparation

• •The strata must be assembled at least four hours before baking. Overnight refrigeration is ideal and produces the best texture.
• •Bread cubes can be dried and stored in an airtight container up to three days ahead.
• •The assembled, unbaked strata keeps refrigerated for up to twenty-four hours. Beyond that, the bread begins to break down.
• •Leftovers reheat well. Cover individual portions with foil and warm in a 325°F oven for fifteen minutes. The microwave will make them rubbery.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)