Got extra bread on hand?  I picked up a tasty ciabatta  at Whole Foods this weekend, which always brings to mind this song. What I didn’t use to make sandwiches is perfect for making strata. Of course, it would be divine for chocolate bread pudding, too, but that’s a story for another day.

I’ve categorized this as breakfast, but I love strata any time of day, really–breakfast, lunch or dinner. Hope you’ll love it, too. Know that this recipe is easily adaptable to include different meats or veggies, so it can be a framework for your own strata-fication! 🙂


8 eggs
2 cups milk (I used 1% Over the Moon)
¼ cup whipping cream
1 cup shredded cheddar (plus additional ¼ cup or so to sprinkle on top)
4 cups of your favorite bread, cubed
2 teaspoons Penzey’s Sunny Paris seasoning
1 small bunch broccoli, maybe 1/4 pound or so, cut into small pieces
¼ pound prosciutto sliced thin, cut into strips
(I usually use pancetta, but either porky P works!)
1 shallot, chopped
6 mushrooms (I used baby bellas)

Beat eggs, milk and cream in L A R G E bowl–the big, blue bowl I use to serve pasta is the perfect size for this. Add shredded cheddar, Sunny Paris, salt and pepper. Stir bread cubes into egg mixture. This part of the recipe should hang out in the fridge for a couple of hours or overnight.

When you’re ready to complete the recipe, steam the broccoli for approximately 2 minutes, then set aside.

Get a sauté pan going on the stove with olive oil.  Add prosciutto, then shallots and continue to cook until the shallots are somewhat golden. Add mushrooms and let them  cook for a few minutes. It’ll look like this:

Stir prosciutto/shallots/mushrooms into the eggs, then add broccoli. Pour ingredients into a buttered 9″ square baking dish. Sprinkle top of strata with additional shredded cheddar.

Ready to bake!

Bake at 350 degrees F for approximately 50 minutes or till top is lightly golden and eggs are set. Let stand 10 minutes before serving.

Strata–it’s what’s for dinner again tonight in Katty’s Kitchen! Enjoy!