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Savory Bacon and Cheese Bread Pudding - This super delicious dish will have your guests coming back for more.

Bacon and Cheese Strata (Mother’s Day Brunch)

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Hi Bold Bakers!

As the main course to my 3-course Mother’s Day Brunch, I knew I wanted to create something really impressive and rich! I started off the brunch extravaganza with a Blueberry Muffin Smoothie, followed by my Breakfast Parfait, which is just perfect alongside a generous warm slice of this Savory Bacon and Cheese Strata! This is a show stopping dish sure to impress all the wonderful mums out there!

We all know and love classic bread pudding made from sliced bread and sweet custard. Well, with just a few tweaks I’ve created something absolutely delicious with this savory version.

It starts just like any other Bread Pudding by using bread and custard, but then it takes a turn with the addition of sharp cheddar cheese, crispy bacon and fresh parsley. After the whole thing sits and marries together, I bake it in a springform tin. Feel free to add your mum’s favorite ingredients, and you can always substitute the bacon if you prefer.

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After just 45 minutes in the oven, the top is golden brown, covered with bubbly cheese and filled with crispy bacon. I can’t imagine anything more delicious for Mother’s Day than a slice of this decadent Strata served with a refreshing Blueberry Muffin Smoothie and a sweet Breakfast Parfait. You must give these a try, I guarantee it will make your Mammy feel so special!

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Make sure to check out the other two courses of my Mother’s Day Brunch and get more Bold Baking Breakfast recipes.

5.0 from 2 reviews
Bacon and Cheese Strata
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 10 slices of bacon
  • 6 eggs
  • 1¼ cup (10oz/300ml) milk
  • ¼ tsp salt
  • Black pepper to taste
  • 7 cups (14oz/420g) lightly packed baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
  • 2 cups (6oz/189g) grated cheddar cheese
  • Parsley, finely chopped for garnish
Instructions
  1. Heat a large non stick pan over high heat (Use a bit of oil if not using non stick). Add all but 2 tbsp of bacon (reserve for topping) and cook until lightly browned. Remove from the frying pan and drain on a paper towel.
  2. Whisk the eggs, milk, salt and pepper in a bowl.
  3. Place the bread in a large bowl and pour in the egg mixture, cheese and cooked bacon. Gently fold together and set aside in the fridge for at 30 minutes to over night, until all the egg is soaked into the bread.
  4. To Cook
  5. Preheat oven to 180C/350F.
  6. Spray a 21cm/8" springform cake tin. Pour the bread mixture into the cake tin, pat down the bread cubes to compress and scatter with remaining uncooked bacon and remaining ½ cup cheese. Cover loosely with foil.
  7. Bake for 25 minutes, then remove the foil and bake for a further 10 minutes until bubbly and golden on top.
  8. Allow to rest for 5 minutes before removing the springform and cutting into slices to serve. Garnish with parsley and enjoy!

 

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Katherine Cowgill by Teren Oddo Oct. 2015

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17 Comments

  1. ERIALC on May 20, 2018 at 9:57 am

    I just made it with a bit of change in some of the ingredients: I used golden wheat bread, mozzarella cheese, and added 1 stick of unsalted butter, and spinach! It was a big hit! It was so easy to make, so yummy, and it’s like a complete meal 😊 Thanks Gemma for the recipe! I hope you can share with us more and How about some pastry next time? 😉

    • Gemma Stafford on May 23, 2018 at 7:33 am

      Hi there,
      Thank you for this very kind review. I am happy that you made it your own, well done,
      Gemma 🙂

  2. Liz on February 15, 2018 at 3:45 pm

    What type of bread were you using in the video?

    Thanks!
    Liz

    • Gemma Stafford on February 16, 2018 at 4:28 am

      Hi Liz,
      Here is the recipe:
      10 slices of bacon
      6 eggs
      1¼ cup (10oz/300ml) milk
      ¼ tsp salt
      Black pepper to taste
      7 cups (14oz/420g) lightly packed baguette / french stick cut into 2 cm / 1 inch cubes (preferably slightly stale)
      2 cups (6oz/189g) grated cheddar cheese
      Parsley, finely chopped for garnish
      You can use any white bread really, day old bread is good as it absorbs the other ingredients well.
      Gemma 🙂

  3. Elizabeth Aragon on October 6, 2017 at 11:26 am

    Can the Strata be made in a 9″ X 13″ casserole/pyrex dish or smaller size? I’m making it today for a Community breakfast tomorrow morning and want to stretch it a bit if I can. There will be other strata dishes as well.

    • Gemma Stafford on October 6, 2017 at 6:33 pm

      Yes you can, that will work well :).

      Hope everyone likes it.
      Gemma.

  4. Natalie on August 25, 2017 at 12:00 am

    Made it for my husband who’s a big egg enthusiast. He loved it! Added some scallions too to make it a little more dishy. Thanks for the recipe!

    • Gemma Stafford on August 25, 2017 at 2:15 pm

      I’m delighted you hear that, Natalie. Thanks for letting me know 🙂

  5. Amira on June 4, 2017 at 4:48 pm

    Hi Gemma,
    I want to ask you what is the temperature of the oven to make this recipe ? I used 180 cs and baked for 55 min it raised alot in the oven and after i removed it from the oven , it was shrinked alot i don’t know why .

    • Gemma Stafford on June 4, 2017 at 9:05 pm

      So you did nothing wrong. Think about it like a souffle. Souffles deflate when taken out of the oven. The eggs shrink and collapse. It is totally normal 🙂

  6. Veronica Lamb on May 12, 2017 at 1:38 am

    This is the prettiest strata I’ve ever seen! Always wanted to make one, and now that I have your recipe, I’ll try it. 🙂

    • Gemma Stafford on May 12, 2017 at 2:14 am

      hi Veronica,
      I am happy to hear this, it is a great one for the repertoire!
      Good to have you with us,
      Gemma 🙂

  7. Ninette on April 27, 2017 at 12:34 pm

    Hi Gemma

    Just wondering how well the Strata will warm up after refrigeration?

    • Gemma Stafford on April 28, 2017 at 12:47 am

      Hi Ninette,
      Very well! You can reheat this in the microwave, or in the oven. Think about this as a bread and butter pudding, it will be good for a day or two,
      Gemma 🙂

      • Ninette on April 28, 2017 at 1:18 am

        Thanks so much Gemma. That sounds really worthwile to make ahead.

  8. Jana on April 27, 2017 at 12:17 pm

    Hi Gemma, can I use eidam instead of cheddar? We dont here cheddar here. Thanks

    • Gemma Stafford on April 28, 2017 at 12:50 am

      Hi Jana,
      You need a cheese which has flavor, and Edam is very mild and does not melt so well!
      There are other strong cheeses too, take a look at your store. Ask at the cheese counter if you have one in your store.
      Gemma 🙂

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