Make-Ahead Breakfast Strata

Ingredients

Equipment Needed

• •9x13-inch baking dish (glass or ceramic)
• •12-inch skillet
• •Large mixing bowl
• •Whisk
• •Serrated knife for bread

Instructions

1. 1

   Prepare the bread

   Cut the bread into 1-inch cubes, crusts and all. You want about 10 cups. If your bread is fresh, spread the cubes on a sheet pan and let them dry at room temperature for several hours, or toast them in a 300°F oven for 15 minutes until slightly dried but not browned. Stale bread absorbs custard without dissolving into mush. This step matters more than any other.

   Buy your bread two days before assembly. Set it on the counter unwrapped and let time do the work.
2. 2

   Brown the sausage

   Set a large skillet over medium-high heat. Add the sausage, breaking it into rough crumbles with a wooden spoon. Cook until deeply browned and cooked through, about 8 minutes. Don't rush this. Those caramelized bits carry tremendous flavor into the final dish. Transfer the sausage to a bowl, leaving the rendered fat in the pan.

3. 3

   Sauté the aromatics

   Reduce heat to medium and add the butter to the sausage fat. Once it foams, add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, perhaps 30 seconds more. The kitchen should smell inviting now. Scrape the onion mixture into the bowl with the sausage and let everything cool while you prepare the custard.

4. 4

   Make the custard

   Crack the eggs into a large bowl and whisk until the yolks and whites are completely combined. Add the milk, cream, mustard, nutmeg, salt, and pepper. Whisk vigorously until smooth and homogeneous. The mustard won't be detectable in the finished dish, but it adds a subtle depth that makes people ask what your secret is. Taste the custard. It should be well-seasoned. Remember, you're flavoring a large volume of bread.

   Grate your nutmeg fresh. Pre-ground nutmeg tastes like sawdust in comparison. A single whole nutmeg will last you years.
5. 5

   Assemble the strata

   Butter a 9x13-inch baking dish generously. Scatter half the bread cubes in the bottom. Top with half the sausage mixture, then half the combined cheeses. Sprinkle with half the herbs. Repeat: remaining bread, remaining sausage, remaining cheese, remaining herbs. Pour the custard slowly and evenly over everything. Use a spatula to press the bread gently into the liquid, ensuring all cubes make contact. The bread should be submerged or at least thoroughly moistened.

6. 6

   Refrigerate overnight

   Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. This overnight rest is not a suggestion. The bread needs time to absorb the custard fully. Rushing this step produces a strata with dry spots and an uneven texture. Patience rewards you here.

   Press the plastic wrap directly onto the surface of the strata to prevent the top from drying out.
7. 7

   Prepare for baking

   Remove the strata from the refrigerator 30 to 45 minutes before baking. A cold dish hitting a hot oven bakes unevenly, the edges overcooking before the center sets. Preheat your oven to 350°F while the strata tempers. Remove the plastic wrap.

8. 8

   Bake until golden and set

   Bake uncovered for 50 to 55 minutes, until the top is puffed and golden brown, the edges are bubbling, and a knife inserted into the center comes out clean. The strata will rise dramatically, like a soufflé, and smell deeply savory, all browned cheese and herbs. Let it rest for 10 minutes before cutting. It will deflate slightly during this time. This is normal and expected.

9. 9

   Serve generously

   Cut into squares and serve hot, with fresh fruit alongside and perhaps some simply dressed greens to cut the richness. This feeds a crowd and holds well on a buffet for 30 minutes or so. For larger gatherings, make two stratas. They're no more work than one and ensure everyone gets the good corner pieces with extra crispy cheese.

Chef Tips

• •Seek out sausage from a proper butcher if you can. Mass-market tubes tend toward blandness. Good sausage needs only salt and pepper; cheap sausage hides its sins under sage and red pepper flakes. You'll taste the difference in the finished strata.
• •The cheese combination matters. Sharp cheddar provides tang and familiarity. Gruyère adds nuttiness and superior melting properties. Together they create something more interesting than either alone. Fontina or aged provolone work as substitutes for the Gruyère.
• •For vegetarian guests, omit the sausage entirely and increase the cheese by half a cup. Add sautéed mushrooms, roasted red peppers, or blanched spinach to maintain substance. The dish remains satisfying.
• •Pair this with sparkling wine at your Christmas brunch. A good domestic brut or a Spanish cava cuts through the richness beautifully. Mimosas are traditional for a reason.
• •Leftover strata, if you have any, reheats well. Cover with foil and warm in a 325°F oven until heated through, about 20 minutes. It won't puff again, but it will taste nearly as good.

Advance Preparation

• •Strata must be assembled and refrigerated at least 8 hours before baking. This is required, not optional.
• •Bread can be cubed and dried up to 2 days ahead. Store in a paper bag at room temperature.
• •Sausage and onion mixture can be browned up to 2 days ahead and refrigerated. Bring to room temperature before assembling.
• •Custard can be whisked together 1 day ahead and refrigerated. Whisk again before pouring over the bread.
• •Cheese can be shredded up to 3 days ahead. Store in an airtight container in the refrigerator.

Frequently Asked Questions

Nutrition Information

1 serving (about 100g)