Go Back
–+ servings
Sweet Bread Strata

Sweet Bread Strata

This delightful dish brings together soft, custardy layers of bread infused with cinnamon warmth, all topped with a golden-brown crust that's simply irresistible. Unlike standard breakfast casseroles that often become soggy, this strata actually benefits from overnight refrigeration, allowing the flavors to meld perfectly while maintaining textural integrity.
No ratings yet
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Sweet Bread Strata, Breakfast Casserole, Make-Ahead Breakfast, Sweet Breakfast, Bread Pudding
Prep Time: 20 minutes
Cook Time: 55 minutes
Refrigeration Time: 12 hours
Total Time: 13 hours 15 minutes
Servings: 10 servings
Calories: 410kcal

Equipment

  • 9x13 inch Baking Dish
  • Whisk
  • Large mixing bowl
  • Baking Sheet

Ingredients

Strata Base

  • 16 oz day-old brioche or challah bread cut into 1-inch cubes
  • 8 large eggs preferably at room temperature
  • 2½ cups whole milk substitute: 2% milk or unsweetened almond milk for lighter versions
  • 1 cup heavy cream substitute: half-and-half for reduced calories
  • ¾ cup granulated sugar
  • 2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ¼ tsp salt
  • 3 tbsp unsalted butter melted

Optional Mix-ins & Topping

  • 1 cup fresh berries optional
  • ½ cup chopped nuts optional
  • ½ cup raisins soaked in warm water (optional)
  • ¼ cup brown sugar for topping

Instructions

  • If using fresh rather than day-old bread, spread the cubes on a baking sheet and toast in a 275°F (135°C) oven for 10-15 minutes until slightly dry but not browned.
  • In a large bowl, whisk eggs until frothy (about 30 seconds). Add milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Continue whisking until thoroughly combined and sugar dissolves.
  • Butter a 9x13-inch baking dish generously. Arrange half the bread cubes in an even layer.
  • If using mix-ins, sprinkle half over the bread. Pour half the custard mixture evenly over the bread, ensuring all pieces are moistened.
  • Repeat with remaining bread, mix-ins, and custard. Press down gently with a spatula to help bread absorb the liquid.
  • Cover with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 4 hours or overnight (preferably 12-24 hours).
  • Remove the strata from the refrigerator 30 minutes before baking. Preheat your oven to 350°F (175°C).
  • Remove the plastic wrap, drizzle melted butter over the top, and sprinkle with brown sugar.
  • Bake uncovered for 45-55 minutes until puffed, set in the center, and golden brown on top. A knife inserted in the center should come out clean.
  • If the top browns too quickly, tent loosely with foil after 30 minutes of baking.
  • Allow to rest for 10 minutes before serving for the best texture and easier slicing.

Notes

For a savory version, omit the sugar and cinnamon, add 2 cups of shredded cheese, and incorporate cooked vegetables and proteins like spinach, mushrooms, and ham.
Refrigerate leftovers within 2 hours and store covered for up to 3 days.
Freeze baked and cooled strata for up to 2 months in airtight containers.

Nutrition

Calories: 410kcal | Carbohydrates: 42g | Protein: 14g | Fat: 21g | Sodium: 340mg | Fiber: 2g | Sugar: 24g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe