Name: Savory Strata and Overnight French Toast
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 10–12 cups cubed day-old bread (country loaf or brioche); 8 large eggs; 3 cups milk (whole or 2%); 1–1½ cups grated cheese (cheddar, gruyère, or a combo); 1 lb breakfast sausage or 2 cups sautéed vegetables (spinach and mushrooms); 1 small onion, diced; 1 tsp salt; ½ tsp black pepper; Pinch of nutmeg (optional); 2 tbsp chopped fresh herbs (parsley, chives); Butter for greasing the baking dish; 1 loaf challah or brioche, cubed (about 10 cups); 2½ cups milk or half-and-half; ¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar); 2 tsp cinnamon; 1 tsp vanilla extract; Optional: streusel topping or chopped pecans, fresh fruit and maple syrup for serving

Description

A perfect make-ahead brunch duo featuring a hearty Savory Strata and a sweet Overnight French Toast, ideal for feeding a crowd on special occasions.

Ingredients

10–12 cups cubed day-old bread (country loaf or brioche)
8 large eggs
3 cups milk (whole or 2%)
1–1½ cups grated cheese (cheddar, gruyère, or a combo)
1 lb breakfast sausage or 2 cups sautéed vegetables (spinach and mushrooms)
1 small onion, diced
1 tsp salt
½ tsp black pepper
Pinch of nutmeg (optional)
2 tbsp chopped fresh herbs (parsley, chives)
Butter for greasing the baking dish
1 loaf challah or brioche, cubed (about 10 cups)
2½ cups milk or half-and-half
¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar)
2 tsp cinnamon
1 tsp vanilla extract
Optional: streusel topping or chopped pecans, fresh fruit and maple syrup for serving

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
For the strata, cook the sausage over medium-high heat until browned; drain excess fat. If using vegetables, sauté the diced onion until translucent, then add mushrooms and spinach, cooking until soft.
Layer half the cubed bread in the prepared dish, followed by half the grated cheese, then half of the cooked sausage (or vegetables) and half of the chopped herbs. Repeat the layers.
In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Pour the egg mixture evenly over the layered bread, pressing lightly to soak.
Cover and refrigerate overnight or at least 4 hours.
When ready to bake, uncover and bake for 45–55 minutes, until puffed and golden. Let rest for 10 minutes before slicing.
For the Overnight French Toast, butter another 9×13-inch baking dish and add the cubed challah in an even layer.
In a bowl, whisk together the milk, sugar (or maple syrup/sugar mix), cinnamon, and vanilla. Pour the mixture over the bread, pressing gently to absorb the custard.
Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C). If desired, sprinkle streusel or chopped pecans on top.
Bake for 35–45 minutes until set and golden. Serve warm with maple syrup and fresh fruit.

Notes

You can mix and match breads for varieties. For dairy-free, use full-fat plant milk and an egg replacer for structure.

Prep Time: 60 minutes
Cook Time: 50 minutes
Category: Brunch
Method: Baking
Cuisine: American