Ingredients

The following ingredients have 4 Servings
  • 320 g (1 ⅓ cups) cubed pancetta
  • 6 large eggs
  • 300 ml (1 ¼ cups) whole milk
  • 2 tbsp melted butter (plus extra to grease the tin/pan)
  • 2 tsp mustard powder
  • 1 tsp garlic granules
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 350 g (1 ½ cups) grated Comté cheese
  • 450 g (approx. 6 cups) white bread (cubed)
  • 1 large egg
  • 60 ml (¼ cup) whole milk
  • 1 tbsp butter (, cubed)
  • A little extra grated cheese
  • Chopped chives to garnish

Instruction

  • Slice your bread into even small cubes. I used a slightly stale sourdough loaf – if the crust is really hard then remove it.
  • Cook the bacon until slightly crispy and transfer to a bowl to cool slightly.
  • Add the eggs, milk, melted butter, chopped parsley salt, garlic and mustard powder in a large bowl and mix together using a balloon whisk.
  • Stir in the grated cheese and bacon.
  • Add the bread, stirring a few times so that it starts to absorb the eggs/milk. Cover and chill overnight or for a couple of hours at least (you can transfer to your cake tin or oven dish now if you wish so it's ready to bake in the morning).
  • Preheat the oven to 180C /350F. Transfer to a greased and lined 20cm/8 inch cake tin and pack down. If you are using a springform cake tin, place on a roasting tray in case it leaks!
  • Mix the egg and milk and pour over the strata. Dot with butter and add some extra grated cheese on top.
  • Cover with foil and bake for 25 minutes. Uncover and bake for another 20-25 minutes or until golden and crunchy at the top.
  • Cool in the tin for five minutes then run the blade of a knife around the edge of the cake tin to loosen the strata. Carefully turn out of the tin onto a platter.
  • Serve warm with a little Hollandaise sauce for the ultimate breakfast /brunch/ lunch/ snack!