This is a family favourite and always have it on Christmas morning for breakfast. It’s a savoury eggy bread is the only way to describe it.  Super easy to make and it will become a favourite with you too once you’ve made it. 

Ingredients 

1 X Baguette, left to become stale and cut into slices 

6 Spring Onions roughly chopped 

1 Ball Mozzarella torn 

50g Parmesan, Pecorino or Gran Padano flaked

100g Cheddar Cheese chopped

100ml Sour Cream

6 Eggs

Method 

Arrange  the stale baguette slices in a layer in a 10-inch square dish.

Place the mozzarella, parmesan, cheddar and spring onions into a food processor. Add the soured cream and eggs, then blend until smooth.

Pour the cheese and egg mixture over the bread in the dish, cover with cling film, and leave in the fridge to soak overnight.

When ready to cook, preheat the oven to 350 F, 200° 

Take the strata out of the fridge and uncover. Bake for 30 minutes, or until completely cooked through.

I like to serve this with Coca Cola ham. I usually do mine in the slow cooker. Ham in and cover with coke. Switch on as I go to bed to cook overnight. In the morning, take it out and place in a roasting tin. Take of the fat and adorn with a mix of honey, whole grain mustard and Demerara sugar. Bake with strata until it is cooked. Pergect combo.