Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This strata, from my favorite new casserole cookbook, can be rustic down home comfort food or dressed up for a sophisticated brunch dish. The gruyere cheese with the touch of pear, apple and raisins makes this traditional dish something special.

Ingredients Nutrition


  1. Lightly butter 1 side of each bread slice using the 2 tablespoons of softened butter or omit this step if desired.
  2. Top 4 slices of bread, buttered side up, evenly with ham and place the other 4 slices of bread buttered side down on top of ham.
  3. Quarter each sandwich forming 4 triangles and place in a buttered 2-quart baking dish, arrange triangles pointed sides up.
  4. Sprinkle chopped onion, pear or apple, and cheese over triangles.
  5. In a medium bowl, add milk, eggs, mustard, Worcestershire sauce, and pepper. Whisk together and carefully pour over triangles in baking dish.
  6. Cover with plastic wrap and chill for at least two hours or overnight.
  7. In a 350 degree oven, bake covered for 20 minutes. Uncover and bake approximately 25 minutes longer or until puffed and golden brown and a knife inserted in the middle comes out clean. Prep and Cooking time does not include 2-24 hour chilling time.
Most Helpful

Nice brunch dish! It is sweet and savoury and balances out very nicely. I chose to use the cinnamon raisin bread, Black Forest ham, some white and green onion, pear and old cheddar. Next time I would use a little less milk, and more of the mustard and Worcestershire. I made this as listed but had to bake it for the uncovered stage for 1 hour instead of 25 minutes. I will make this again with a couple of little changes - it was YUMMY! Made for Kittencal's Green tag. Thanks Lauralie41! :)

Nif March 27, 2010

This was great for breakfast this morning! I used cheddar cheese about 2 cups worth and Brioche for the bread. This is a great recipe for using up leftover ham that we had from Thanksgiving. Thanks, Lauralie41! :)

SweetsLady November 27, 2007

This was very good. I almost ruined it though. I used regular bread and I forgot to print the recipe. So when I put it in the fridge the night befor I had the egg/milk mixture all wrong and I forgot the dijon mustard and worshisire sauce. So I went back on line and got the recipe the next morning and fixed the extra egg mixture and added the other ingredients and poured on before putting it in the oven. This turned out great and puffed up nicely. My only change would have been to add a little salt, (used sweet ham) and a little more dijon for kick.

MsSally July 30, 2007