Description
The layers of egg, cream and wonderful chewy bread are accented with smoky ham, sweet onions and tangy cheddar. I also LOVE to add some minced jalapenos but that all depends on your family’s taste buds.
Ingredients
- 5 cups Cubed Stale Baguette
- 8 whole Eggs
- 2 cups Cream
- Kosher Salt
- 3 Tablespoons Butter
- ½ whole Yellow Onion, Thinly Sliced
- ¼ pounds Ham, cubed
- 1 Tablespoon Jalapeno Pepper, Minced (optional)
- 2 cups Cheddar Cheese, Shredded
Preparation
Note: prep time includes 1 hour for strata to chill.
Cube the stale baguette (if the bread is not stale, cube it and lightly toast it to dry it out). Set aside.
In a large bowl, beat the eggs and then whisk in the heavy cream. Generously season with Kosher salt.
In a small pan, melt the butter and add the onions. Cook gently until the onions are soft and lightly browned, about 5 minutes.
In a baking dish, spread the cubed bread out over the pan. Pour the onions over the bread, drizzling the extra butter over the cubed bread. Add the ham (and the jalapeno if using). Sprinkle the whole surface with the shredded cheddar cheese.
Pour the egg-cream mixture over the dish, letting it sink into the bread.
Cover the dish with tin foil and weigh it down in the fridge (I put a carton of milk sideways on top of it). Chill the strata in the fridge for a minimum of 1 hour or up to overnight.
Preheat oven to 325ºF.
Remove the foil from the Breakfast Strata and bake it at 325ºF for 50-60 minutes or until the strata is cooked all the way through. Slice and serve hot!
