Fantastic crowd pleasing brunch dish we have made for everything from Christmas morning to Mother's Day brunch with mimosas.
Ingredients
- loaf dry French bread: 0.5 piece (broken into pieces)
- butter: 3 Tbsp (melted)
- ounces shredded Swiss cheese: 8 piece
- ounces shredded Monterey Jack cheese: 4 piece
- (1/4 inch thick) ham slice: 1 piece (chopped)
- ¾ cups milk: 1 piece
- eggs: 9 piece
- green onions: 4 piece (minced)
- sherry: 0.25 cup
- ½ tablespoons Dijon mustard: 1 piece
- ground black pepper: 0.25 tsp
- cayenne pepper: 0.125 tsp
- sour cream: 0.75 cup
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Grease a 9x13-inch baking dish.
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Arrange bread pieces in the prepared baking dish; drizzle with melted butter. Top with Swiss cheese, Monterey Jack cheese, and ham.
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Whisk milk, eggs, green onions, sherry, mustard, black pepper, and cayenne pepper together in a bowl until foamy; pour over bread mixture. Cover dish tightly with aluminum foil and refrigerate for 24 hours.
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Remove dish from refrigerator 30 minutes before baking.
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Preheat oven to 325 degrees F (165 degrees C).
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Bake strata in the preheated oven for 1 hour. Remove aluminum foil and top with sour cream and Parmesan cheese. Bake, uncovered, until a knife inserted in the strata comes out clean, about 10 more minutes.
