Cheddar Bacon Strata with simple ingredients like eggs, cheese, bacon and seasonings is a savory bread pudding that’s amazing for brunch or an easy dinner.
If you’re a regular reader, you know that I love to be thrifty with food, but still like it to have a gourmet touch. A Strata makes a beautiful presentation on your table or buffet, and your guests might think it is store bought! Strata’s are a super way to use up leftover bread and milk. Just add eggs and bacon or sausage and you have made a dish for any meal of the day.
One of my best strategies for feeding guests is to make food ahead of time, as much as possible. That frees up your time to set a gorgeous table or do last minute preparations. Strata’s can be made a day ahead and reheated in the oven just before serving.
Ingredients needed to make Cheddar Bacon Strata
- Cheddar Cheese
Strata tastes like a cross between a quiche, fritatta and bacon and eggs. The center does not have the custard texture of quiche, but it is still very moist on the inside, but not soggy. Broiling at the end results in a little bit of delicious crisp on the cheese and the bread on the outer rim making a “crust”.
Can Bacon Cheddar Strata be made ahead?
Sure can. This recipe is great for making ahead. It can be prepped and stored covered and unbaked in the refrigerator for up to 1 day. A baked strata can keep in the refrigerator for up to 3 days.
How to freeze Cheddar and Bacon Strata
Strata can be baked and frozen for later. To freeze: after baking, allow to cool completely. Freeze for 1 hour in pan. Remove from pan and wrap whole strata or individual pieces in foil, then wrap in plastic. Label and freeze for up to 2 months. Thaw before re-heating.
Cheddar and Bacon Strata Bread Cake
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- 1 loaf loaf Italian
- 7 large eggs
- 1-1/2 cups milk, 2% or whole
- 2 cups shredded cheddar cheese
- 12 oz bacon, divided
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp dried parsley, optional
- Preheat the oven to 350°F. Spray an 8 or 9-inch springform pan with cooking spray. Set the pan on a baking sheet.
- Dice bacon into 1 inch pieces. Place bacon in a large skillet , reserving 2 tablespoons of raw diced bacon for later. Fry the remaining bacon in the skillet over medium-high heat until crisp; drain on paper towel.
- Cut bread into 1-inch cubes, transfer to a large mixing bowl.
- Add the cooked bacon and 1-1/2 cups of the cheese to the mixing bowl with the bread.
- In a medium bowl, whisk the milk and eggs until blended. Add the salt and pepper. Pour the mixture evenly over the bread, bacon and cheese. Using a spatula, fold the bread mixture over until most of the egg mixture is absorbed. Cover and refrigerate for at least 30 minutes to allow the bread to absorb all the egg mixture.
- Pour the bread mixture into the prepared pan, then top with remaining 1/2 cup of cheddar cheese and raw bacon.
- Cover the pan loosely with foil and bake for 30 minutes, until firm in the center when pushed.
- Turn the oven broiler to High and broil until the cheese is melted and the bacon is crisp.
- Remove from the oven and let cool for at least 10 minutes before removing outer ring of the pan.
- Serve warm.
2.Substitute any other favorite melting cheese for the cheddar, like Gouda, Monterey Jack or Swiss.
NUTRITION INFORMATION PER SERVING
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