Yield – small 3″ by 6″ pan – but you can multiply this as needed
1 1/2 – 2 cups crusty bread, cubed
1/2 cup whole milk
1 – 2 ounces cheese – I had Colby on hand
salt and pepper to taste
Whatever fillings you want. Will hold a cup of add ons.
The stuff I chose:
2 strips bacon
1/2 small onion
1 clove garlic
1/2 cup mushrooms, sliced thin
1 cup spinach, rough chopped, or baby spinach whole
Preheat oven to 375. Butter your pan. You could also use pan spray.
Start bacon in a cold pan so that the fat renders properly and turn the heat to medium.
Once crispy, remove bacon. Leave fat in the pan. If you wanted to do this vegetarian, just skip this step and start with a preheated pan and olive oil.
Add onions and cook, stirring occasionally until lightly caramelized. If you used bacon, you’re fine on salt for now. If you’re starting with onions, salt them. Add garlic and cook one more minute. Add mushrooms and cook for 2-3 minutes, then add another pinch or two of salt. Add the bacon back in and the spinach and let the residual heat of the pan wilt the spinach.
Let mixture cool a little. Cube your bread if you haven’t. Any crusty bread will do. Stale is better. Stale brioche is best.
Beat eggs and milk together. Salt and pepper to taste. Mix everything else, including bread and cheese. Pour into a prepared pan.
Bake at 375 until the strata is golden brown. Mine took about 20 minutes. Depends on how big your dish is.