Ingredients
The following ingredients have 6 Servings
- 9 cups sourdough bread, cubed
- 8 slices Wright® Brand Bacon, cooked and crumbled
- 2 1/4 cups milk
- 8 large eggs
- 1 tsp salt
- 3/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 Tbsp fresh thyme (thyme leaves removed from the sprig)
- 1 1/2 Tbsp fresh rosemary, roughly chopped (rosemary needles removed from the sprig)
- 1 1/2 cups shredded cheese (I used an Italian blend)
Instruction
- Preheat oven to 375 degrees and grease a 9x13 (or there about) baking dish. Set aside.
- In a bowl, toss sourdough bread, cooked bacon, thyme, rosemary and 1 cup of cheese together. Pour the mixture into the prepared casserole dish and spread in an even layer.
- Whisk together milk, eggs, salt, pepper, onion powder, and garlic powder until well combined (I did this with a blender). Pour the egg mixture evenly over the bread. Allow to sit for at least 30 minutes or covered overnight (if you are making ahead).
- Sprinkle remaining 1/2 cup of shredded cheese over the top of the dish.
- Bake for 40-45 minutes or until a toothpick is inserted in the center and comes out clean. If the top of the strata is browning too quickly, tent a piece of foil over the top and continue cooking until the rest of the dish is done.
- Allow to cool for a few minutes before serving.
