How to Make an Easy Brunch Strata

It’s just like making little sandwiches. Then you pour the egg mixture over it.

Sunday morning after a glamorous Saturday night is easy to ignore until it arrives. But, after your carriage has turned back into a pumpkin, you can continue living the dream well into Sunday afternoon—hot coffee, the New York Times crossword, and morning news programs that drift into afternoon sports. That’s where a make-ahead and ready-to-bake strata comes in handy.

A brunch strata is simply a main dish bread pudding. While you dance the night away, the bread is busy soaking in egg/milk custard in the refrigerator. Out of the oven the next morning, it’s hot, puffy golden brown—Cinderella all over again. Flavor your strata with sweet or savory ingredients just like you would when designing an omelet.

Our two Cheater Chef stratas are spectacular and, better yet, they look fantastic in the morning. Both start with a French baguette—you need bread with some good crust and character to hold up to the custard. Then stuff the fillings between the bread slices. We used paper thin smoky salty speck ham and Jarlsberg Swiss for the savory version. The lemon ricotta filling in the other is just sweetened cheese with lemon zest. Both seem big city fancy and far better than a cold Danish. Serve either with a touch of maple syrup. The lemon ricotta benefits from sweetened fresh blueberries, blackberries or even peaches. Eat in robe and slippers.

The whole is definitely greater than the sum of the parts in this Lemon Ricotta French Toast Strata. We like how the bread slices are still visible, but soft and cohesive after baking.

Ham and Swiss French Toast Brunch Strata

cheaters Make a brunch strata the night before and bake in the morning. Nashville How to Make an Easy Brunch Strata European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ham and Cheese French Toast Brunch Strata:
• 16 slices (about 1/2-inch thick) French baguette
• 2 to 3 tablespoons softened butter
• 6 ounces Gruyere or Swiss cheese, sliced into 14 pieces
• 4 to 6 ounces thinly sliced ham, cut into 14 thin pieces
• 5 eggs
• 2 cups milk
• Pinch of salt
• Lemon Ricotta French Toast Strata:
• 1 cup ricotta cheese
• Zest from one lemon
• ½ cup sugar, divided
• 16 slices (about 1/2 –inch thick)
• French baguette
• 5 eggs
• 2 cups milk
• Pinch of salt
• 1 teaspoon vanilla

Instructions

Ham and Swiss French Toast Brunch Strata

Butter an 8 x 8-inch (2 quart) casserole.

Lightly butter one side of the bread slices. Arrange the bread slices in two rows of 8 in the casserole, overlapping slightly. Place a slice of cheese and ham between the bread slices. Whisk together the eggs, milk and salt. Pour the mixture over the bread. Cover tightly with plastic wrap and press down on the bread to help keep it submerged. Refrigerate overnight (or at least a couple hours). 

Heat the oven to 350° F. Bake about 1 hour or until puffy and golden brown. Makes 4 to 6 servings. 

Lemon Ricotta French Toast Brunch Strata

Butter an 8 x 8-inch (2 quart) casserole. Combine the ricotta cheese, lemon, and ¼ cup of the sugar in a small bowl and blend well. Arrange the bread slices in two rows of 8 in the casserole, overlapping slightly. Place a generous tablespoonful of the ricotta mixture between the bread slices. 

Whisk together the eggs, milk, remaining ¼ cup of the sugar, salt, and vanilla. Pour the mixture over the bread. Cover tightly with plastic wrap and press down on the bread to help keep it submerged. Refrigerate overnight (or at least a couple hours). 

Heat the oven to 350° F. Bake about 1 hour or until puffy and golden brown. Serve with maple syrup or sweetened blueberries, blackberries or peaches. Makes 4 to 6 servings.