Classic Ham and Cheddar Breakfast Strata Step-by-step instructions

Before you start

Before you begin, ensure your oven is preheated to 350°F (175°C) so it is ready the moment your assembly is complete. Gather all your ingredients and equipment, including a sturdy whisk and a 9x13 inch baking dish.

If your bread is very soft, you may want to toast the cubes for 5-7 minutes until they are slightly dry to the touch. Have your ham diced and your cheese freshly shredded, as these steps will make the assembly process seamless and efficient.

Instructions

Assembling the strata

1. 1Assemble the base
   Arrange the cubed bread and diced ham evenly across the bottom of the rectangular baking dish. Ensure the ingredients are spread out to create a uniform layer that will absorb the custard mixture effectively during the soaking process.
   Look for Bread and ham distributed evenly across the dish
   Tip Using day-old bread helps the cubes maintain their structure while soaking up the liquid.

The bread and ham should be spread in an even, single layer across the bottom of your baking dish. This ensures that every bite contains an equal amount of ingredients, providing a balanced structure for the custard to hold onto. Make sure the dish is clean and dry before you begin placing the bread cubes, as this will help prevent any sticking during the baking process.

Adding the custard and cheese

2. 2Prepare and pour custard
   In a large bowl, whisk the eggs and milk together until fully combined. Pour the mixture evenly over the bread and ham in the baker. Sprinkle the shredded cheddar cheese over the top to cover the surface.
   Look for Bread is fully submerged in the egg mixture
   Tip Whisk thoroughly to ensure no streaks of egg white remain in the mixture.

The custard should be poured slowly and evenly over the bread and ham, ensuring that every piece is moistened by the egg and milk mixture. When you shower the shredded cheddar over the top, make sure it reaches the corners of the dish to create an even, golden crust across the entire surface. The dish should look moist and well-integrated before it goes into the oven.

Baking to perfection

3. 3Bake until set
   Place the baking dish into a preheated 350°F (175°C) oven. Bake until the strata is puffed, golden brown, and the center is set. To ensure the eggs are fully cooked through, the internal temperature must reach 160°F (71°C). Let the dish rest for 10 minutes before serving.
   Look for Top is golden and edges are bubbling
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Checking the center ensures the custard is no longer runny.

At the end of this phase, the strata should be beautifully puffed and golden brown on top. The edges will be bubbling, and the aroma of toasted bread and melted cheese should be apparent.

Once you have confirmed the internal temperature of 160°F (71°C), remove the dish from the oven and allow it to rest for 10 minutes, which allows the custard to set firmly for easy serving.

Common mistakes

A common mistake is using bread that is too fresh, which can lead to a soggy, unappealing texture. Always opt for day-old bread or lightly toasted cubes to ensure the right consistency.

Another error is failing to whisk the egg and milk mixture thoroughly, which results in uneven cooking and streaks of white. Finally, overcrowding the dish or not allowing the strata to rest for 10 minutes after baking can make it difficult to slice cleanly, causing the pieces to fall apart on the plate.

How to tell it’s done

To determine if the strata is finished, look for a puffed, golden-brown top and bubbling edges. The most reliable way to ensure it is cooked through is to insert a digital thermometer into the center of the strata.

It must reach an internal temperature of 160°F (71°C) to ensure the eggs are fully set. The center should feel firm to the touch, not liquid, and a knife inserted into the middle should come out clean, indicating the custard has solidified perfectly.

• Egg dishes: 160°F (71°C) in the thickest part