Somewhere between a frittata and a savory bread pudding…
. I love that I can assemble it the night before and pop it in the oven as soon as I wake up. And in the hour or so that it bakes, I can focus on becoming an awake and lively hostess.
The main strata ingredients are breakfast staples, but it doesn't have to stop there—I've made some excellent strata suppers before. That's the great thing about strata: it can be whatever you want it to be. Just follow this simple ratio:Here's how to make breakfast strata:Choose an oven-proof baking dish that's about the right size to feed however many people you're planning on serving.
If you're baking the strata that day, return the bread to the baking dish. Baking it the next day? Transfer the bread to a rimmed baking sheet and slide it into aoven. Bake your bread pieces just until they're barely starting to crisp on the outside, 5 to 10 minutes depending on the size. Let cool completely before assembling.2. Use half the volume of milk and eggs as breadis what forms the quiche-like filling of the strata.
So if you had four cups of bread, you'll want two cups of milk and two cups of eggs . Pour the milk and the eggs into a large bowl and whisk until they're well combined.
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