Go Back
–+ servings
Ham and Cheese Strata

Ham and Cheese Strata

A savory baked egg and bread dish layered with ham, cheddar, and a rich custard that sets into a golden, sliceable brunch centerpiece.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 6 hours
Total Time 7 hours 10 minutes
Course Brunch
Cuisine American
Servings 8 Servings

Equipment

Ingredients
  

  • 10 cups day-old white or sourdough bread cut into 1-inch cubes (about 400 g)
  • 2 cups diced cooked ham 300 g
  • 2 cups shredded sharp cheddar cheese 200 g
  • 6 large eggs
  • 2½ cups whole milk 600 ml
  • ½ cup heavy cream 120 ml
  • 1 teaspoon Dijon mustard 5 g
  • ½ teaspoon garlic powder 1.5 g
  • ½ teaspoon onion powder 1.5 g
  • ½ teaspoon salt 3 g
  • ¼ teaspoon black pepper 0.5 g
  • 2 tablespoons chopped fresh chives for topping (optional)

Instructions
 

  • Lightly grease a 9x13 baking dish and spread half the bread cubes in an even layer across the bottom.
  • Scatter half the diced ham and half the shredded cheddar over the bread layer.
  • Add the remaining bread cubes on top, followed by the rest of the ham and cheddar.
  • In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper until fully combined.
  • Pour the custard mixture evenly over the layered bread and filling, pressing the bread gently to help it absorb the liquid.
  • Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight.
  • When ready to bake, remove the dish from the refrigerator and let it sit at room temperature for 20 to 30 minutes while the oven preheats to 350°F (175°C).
  • Bake uncovered for 45 to 50 minutes, until the top is deep golden brown, the edges are set, and the center no longer jiggles when gently shaken.
  • Let the strata rest for 10 minutes before slicing and serving, topped with fresh chives if desired.

Notes

  • For best results, use day-old bread that has had time to dry out slightly. Fresh bread absorbs the custard unevenly and can turn mushy.
  • Swap the sharp cheddar for Gruyère or a Swiss blend for a slightly nuttier flavor.
  • Add a layer of sautéed mushrooms or diced roasted red pepper between the bread layers for extra depth.
  • Add protein variety by mixing in cooked, crumbled breakfast sausage alongside the ham.
  • Leftovers store well covered in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven for 10 to 15 minutes, or in the microwave in 45-second increments.
  • The assembled, unbaked strata can be held in the refrigerator for up to 24 hours before baking.
  • Macros estimate (per serving, based on 8 servings): Calories ~340 | Protein ~22g | Fat ~18g | Carbs ~22g
Keyword ham, make-ahead
Tried this recipe?Let us know how it was!