Categories: Breakfast Dishes

Ingredients

• 2 1/2 cups whole milk
• 2 cups finely grated smoked Gouda cheese
• 1/2 cup finely grated parmesan
• 1/2 cup whipping cream
• 2 Tbsp. chopped fresh oregano
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 loaf rustic French or Italian bread, cut in 1-inch cubes
• 2 cups grated fontina cheese (about 8 oz.)

Directions

1. Heat a large skillet over medium heat; cook bacon until crisp. Transfer bacon to a dish.

2. Drain excess fat from skillet. but don’t wipe out pan. Add the onion an garlic; cook until golden brown and fragrant, about 5 minutes. Remove from heat.

3. Whisk the eggs, milk, Gouda, parmesan, cream, oregano , salt and pepper in a large bowl.

4. Butter a 9 × 13 × 2 inch ceramic or glass baking dish (about 3 quarts).

5. Spread one-third of the bread in the pan, top with a third of the bacon, then one-third of the onion. Pour one-third of the egg mixture over. Repeat layering with the remaining bread, bacon, onion and egg mixture. Cover and leave in refrigerator overnight, to allow the bread to soak up the custard.

6. To cook, heat the oven to 350 degrees. Allow the strata to come to temperature on thje counter. Top with grated fontina. Bake uncovered until golden brown, and cooked through, about 50 minutes.

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