Ham & Cheese Strata


by Heather Harris Brady

This is a really versatile recipe, easy to customize with what you have on hand. With some fruit it makes a great breakfast or brunch. With a nice salad and a glass of wine, a fab lunch or light supper. There’s no hard and fast rules here, scale it down, change the fillings, go crazy like it’s 1999. (See what I did there? Double the Prince, double the fun.)

Ham & Cheese Strata, Serves 8 generously

  • 8 c. of dried torn bread or rolls (I used stale croissants.)
  • 2 c. diced or crumbled meat (I used leftover baked ham.)
  • 1 c. sliced melty cheese (I used leftover brie, and threw in a handful of leftover shredded cheese too.(
  • 4 eggs
  • 3 c. milk
  • Spices to taste

Spray a large 10″ baking dish and put in half the bread cubes.


Top with the diced meat and cheese, then cover the filling the rest of the bread cubes.


Beat the eggs with the milk, and add in any spices you like. (I used pepper and a dash of cajun seasoning.)


Pour the egg mixture evenly over the bread, then press the bread down so it all gets soaky. At this point you can put the pan in the refrigerator overnight, or just let it rest for a little while. Preheat the oven to 375.


Bake for 35-40 minutes, until the top is golden brown.


Serve warm from the oven, refrigerate any leftover strata.


One year ago: Posole (Mexican pork stew)


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