This Bacon and Cheese Breakfast Strata goes bold by being piled high with gooey tangy cheddar, crispy bacon, and topped of with fresh herbs.
- 6 eggs
- 1¼ cup (10oz/300ml) milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 7 cups (14oz/420g) baguette (preferably slightly stale)
- 10 slices of cooked bacon, chopped
- 2 cups (6oz/170g) grated cheddar cheese
- Parsley , finely chopped for garnish
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In a large bowl, whisk the eggs, milk, salt and pepper in a large bowl.
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Slice the baguette into 1 inch (2 cm ) cubes.
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Place the bread in the bowl followed by the cheese and cooked bacon. Mix together making sure all the bread gets coated. Set aside in the fridge for an hour or until all the egg is soaked into the bread. (I leave mine overnight in the fridge for really good soakage)
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To Cook: Preheat oven to 350°F (180°C)
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Grease a 8 inch springform cake pan. Pour the bread mixture into the cake tin, pat down the bread cubes to compress and scatter over a little more bacon and cheese if you have it. Cover with foil.
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Bake for 25 minutes, then remove the foil and bake for a further 10-15 minutes or until firm to touch in the middle.
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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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Store leftovers in the fridge for up to 3 days.