American

Easy · Warm

Ham and Cheddar Breakfast Strata

Thick slices of white bread soaked overnight in a whole-milk-and-egg custard, layered with smoky ham and sharp cheddar that melts into golden, caramelized pockets. The butter-greased dish does most of the work while you sleep, and the oven rewards your patience with a puffed, tender bake that pulls apart in satisfying, cheesy folds. It's the kind of thing you make on a Saturday and everyone thinks you fussed.

Recipe by

Theo Calder

The Daybreak Cook

Prep

15 min

Cook

35 min

Rest

30 min

Total

1h 20m

Method

Prepare the Bread

Slice the bread into bite-sized cubes, about half an inch each.

Melt the butter in a skillet over medium-low heat. Toss the bread cubes in the butter until lightly golden and fragrant, just a couple of minutes. This step is optional but adds a nice caramelized edge.

Transfer the buttered bread to a well-buttered 8x8 baking dish, spreading it out in an even layer.

Make the Custard

Crack the eggs into a large bowl and whisk them gently until the yolks and whites are fully combined.

Pour in the whole-milk and season with salt and black-pepper. Whisk until smooth and well integrated.

Assemble and Soak

Scatter the diced ham evenly over the bread layer.

Sprinkle the shredded cheddar cheese on top, distributing it so every bite will have some cheesy richness.

Slowly pour the egg and milk custard over the entire dish, letting it seep down between the bread cubes. Press down gently with a spatula to ensure all the bread is soaked through.

Bake

Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or overnight for a true make-ahead treat. This resting time lets the bread absorb all that lovely custard.

When ready to bake, preheat your oven to 350°F. Remove the plastic wrap and slide the dish into the oven on the middle rack.

Bake for 30 to 35 minutes, until the top is puffed and golden brown and a knife inserted in the center comes out clean. The center should have just a gentle wobble, not liquid egg.

Rest and Serve

Let the strata sit for about 5 minutes out of the oven before slicing. It will firm up nicely as it rests.

Cut into squares and serve warm. A little extra cheddar on top while still hot would be lovely.

Nutri-Score

Needs balance

A–E · lower is better · score 16

Calories

493

per serving

High in saturated fat · 21gHigh in salt · 1540mgHigh in protein · 34gLow sugar · 5g

Protein

34g

Carbs

13g

Fat

34g

Sat. fat

21g

Fiber

Sugar

Sodium

1540mg

StandardHigh Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Moderate impact

A–E · lower is better · complete match

kg CO₂e

1.6

per serving

CCarbonAEU all-round· carbon sets the grade

Water

0.3m³

Land

51Pt

Runoff

0.1g P

cheddar-cheese drives 35% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderCreamyChewy

Aromas

ButteryEggCheeseSavory

Kitchen Equipment

Primary Tool

Skillet

Skillet Baking Dish Large Mixing Bowl Whisk Spatula Plastic Wrap

Counter FootprintMedium

Techniques

Toasting Sauteing WhiskingAssemblingBakingSoakingResting

Safety & Storage

Temperature

Bake at 350°F for 30-35 minutes until knife inserted in center comes out clean and center no longer has liquid egg wobble. Internal temperature should reach 160°F minimum for egg custard doneness.

Storage

After assembly and before baking, cover with plastic wrap and refrigerate for at least 30 minutes or overnight. Do not leave at room temperature for more than 2 hours total during the soaking phase.

Handling

Use clean utensils for handling raw eggs and fresh Ham and Cheddar ingredients. Avoid cross-contact between raw egg bowl and ready-to-eat components.

High Risk Population

This dish contains raw eggs in the custard mixture. For pregnant individuals, young children, elderly, or immunocompromised persons, ensure eggs reach 160°F internal temperature throughout to eliminate salmonella risk.

Shelf Life

Consume refrigerated strata within 3-4 days. Reheat any leftovers to 165°F before serving. Do not refreeze after baking.

Cooking Temperature

Ham must reach internal temperature of 165°F (74°C) to ensure safety. Since this dish contains diced ham alongside egg custard, both components must reach safe temperature thresholds. Verify ham is fully cooked before combining with other ingredients, and confirm the final dish reaches 160°F minimum for eggs and 165°F for ham.

Pro Tips

Technique

Toast the bread cubes in butter just until they smell nutty and look lightly golden. This extra step might seem fussy, but it gives the strata a lovely caramelized edge that holds up beautifully against the custard, so you're not left with soggy bread bites.

Make Ahead

The overnight rest is what transforms this from good to great. Those bread cubes drink up the custard and the flavors marry together while you sleep. Just make sure you cover it tight with plastic wrap so the fridge doesn't dry out the edges.

From the chef

I used to call this my Sunday morning insurance at the cafe—when I knew the brunch rush would be steady, I'd prep this the night before and let it sit tight while I got a few extra hours of sleep. There's something right about waking up, sliding the strata into the oven, and knowing breakfast will be golden and settled by the time the first coffee's brewed.

Theo CalderThe Daybreak Cook

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TagsMake AheadOvernight RestEasyHamCheddarEggsBread

AllergensWheatMilkEggsGluten

Source: generated · May 30, 2026