Cheddar Breakfast Strata
Vermont's legendary cheddar cheese is the star of this make-ahead breakfast casserole. Cubes of crusty bread soaked in seasoned eggs and layered with sharp aged cheddar, then baked until puffed and golden. Prepare it the night before for effortless Green Mountain State mornings.
Equipment Needed
Instructions
Prepare the baking dish: Butter a 9x13 inch baking dish generously. This prevents sticking and adds flavor to the crispy edges.
Layer the bread and cheese: Spread half of the bread cubes in the prepared dish. Top with half of the shredded Vermont cheddar. Add any optional ingredients (bacon, mushrooms, etc.) in an even layer. Repeat with remaining bread and cheese.
Make the custard: In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, pepper, and nutmeg until well combined and slightly frothy.
Pour and soak: Slowly pour the egg mixture over the bread and cheese, making sure to soak all the bread evenly. Press down gently with a spatula to help the bread absorb the custard.
Refrigerate overnight: Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the bread to fully absorb the custard and develop flavor.
Bring to room temperature: Remove the strata from the refrigerator 30-45 minutes before baking to take the chill off. Preheat your oven to 350°F.
Bake: Remove the plastic wrap and bake uncovered for 45-55 minutes until the strata is puffed, golden brown on top, and set in the center. A knife inserted in the center should come out clean.
Rest and serve: Let the strata rest for 10 minutes before cutting - it will deflate slightly, which is normal. Cut into squares, garnish with fresh chives, and serve with a drizzle of Vermont maple syrup on the side for those who like sweet with savory.
💡 Pro Tips & Variations
- Vermont cheddar excellence: Vermont produces some of the best cheddar in the world. Cabot Extra Sharp, Grafton Village 2-Year, or Shelburne Farms are excellent choices.
- The overnight soak: Don't skip the overnight refrigeration - it's what makes the texture perfect. The bread needs time to absorb the custard.
- Day-old bread is better: Slightly stale bread absorbs the custard better without getting too soggy. Cut fresh bread and let it sit out a few hours.
- Check for doneness: The center should be set but still slightly jiggly. It will continue to firm up as it rests.
- Make it a tradition: This is the perfect breakfast for holidays, houseguests, or lazy weekends. Prep the night before and wake up to an easy morning.
- Variations: Try adding diced ham, apple chunks, or sage for fall; asparagus and chives for spring; or roasted red peppers year-round.