250g/8.8oz Streaky Bacon, diced
1 Small Onion, finely diced
6 Large Eggs
1 1/2 Cups Whole Milk
7 Cups Plain Bread (use baguettes not flat bread), cut into 1-inch cubes
1/2 Tsp Season All Seasoning (see note)
1 Tsp Dijon Mustard
Salt & Pepper
2 Cups Shredded Monterrey Jack or Cheddar cheese
Cook the onions until softened remove from pan and drain on a paper towel. Add the bacon and cook until lightly browned and crispy. Remove from pan and drain on the same paper towel with the onions (reserve 2 tablespoons for topping).
Whisk the eggs, milk, season all, mustard, salt and pepper in a large bowl. Add the bread, 1 1/2 cups cheese, onions and bacon to the egg mixture. Mix well. Cover and set aside in the fridge for at least 30 minutes (until all the egg is soaked into the bread).
To Bake –
Preheat oven 180C/350F.
Generously butter grease a 20cm/8-inch springform cake tin.
Pour the bread mixture into the cake tin and softly pat down. Scatter with reserved bacon and remaining 1/2 cup cheese. Cover loosely with foil.
Bake in oven for 30 minutes, remove foil and bake a further 25-30 minutes until golden on top.
Allow to rest for 5 minutes before removing the springform. Garnish with parsley and cut into slices to serve. Enjoy!
If you know your springform pan is prone to leaking, place it on a tray with baking paper underneath. The bread should soak up most of the egg so there should be little leakage, if at all. The strata can also be made in a normal shallow baking dish.
Season All is a blend of spices with paprika, onion powder, garlic powder, chilli powder, salt and pepper

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