Sourdough Breakfast Strata

Sourdough breakfast strata is an easy way to get a meal to the table and use up a loaf of sourdough bread that’s starting to go stale.

The Homesteaders Dilema

It seems we commonly have two problems around my kitchen. The first, is an over abundance of eggs. The second is a partial loaf of homemade bread that’s several days old and starting to go stale. If you can relate, then this sourdough breakfast strata is about to become a favorite. It’s an answer to both problems!

The Sourdough Bread

You can use any selection of bread for this recipe, but first check to see if it meets the criteria.

You want something with enough crumb and body to hold up to moisture. This bread needs to absorb egg and milk without becoming a mushy mess. That’s why a partially stale loaf is actually a perfect fit. You could also use a crisper bread such as a baguette.

My favorite loaf to use for this strata recipe is the Sourdough Sandwich Bread from Farmhouse on Boone.

Secondly, you want to have enough of it. The recipe calls for 8 cups, which I have found to be about half of a standard size loaf (9x5x3 pan) of sourdough bread.

Sourdough Breakfast Strata

Ingredients:

• sourdough bread, (8 cups of large cubes)
• 8 farm fresh eggs
• 1 1/2 cups of milk
• 1 1/2 + cups shredded cheese
• Add ins such as fresh chives, homemade bacon crumbles, cubed ham, ground sausage, etc.

Cube the Bread

First, begin by cutting the sourdough loaf into large cubes. Use the largest measuring cup you have, and avoid packing or pressing down the cubes. A loose measurement is fine.

Transfer bread cubes to a large bowl (preferably with a lid).

Mix the Liquids

In a separate bowl, whisk together eggs and milk.

Then stir in the shredded cheese and desired add-ins.

Soak the Bread

Pour the liquid mixture over the bread crumbs, and stir to combine. Allow the bread to set until the egg mixtures is absorbed (about 10 minutes). Or cover the strata mixture and refrigerate overnight for a morning preparation (that’s where a lid comes in handy).

I often us an ice cream pail to mix my strata if I’m going to make it the night before baking.

Preheat the Oven

When you’re ready to bake. Preheat your oven to 350 F.

Prepare the Pan

Butter all sides and bottom of a 9×9 baking pan.

Pour the strata mixture into the pan, you may have to pat down slightly to get it all to fit evenly.

Sprinkle with an additional 1/4 cup of shredded cheese (optional).

Bake the Sourdough Breakfast Strata

Cover the pan with an oven safe lid or aluminum foil. Bake covered for 40 minutes.

Uncover and bake an additional 20 minutes until cheese is melted, egg is set, and top is golden.

Enjoy!

Sourdough breakfast strata is a great make ahead breakfast that can be stored in the fridge overnight for an easy breakfast. Excellent and yummy use for stale sourdough bread.