This easy breakfast strata is sure to please, and it’s the perfect main dish for a Mother’s Day brunch. You likely have all the ingredients on hand to enjoy this hearty, savory bread pudding. Show your love with a delicious breakfast!
- 4 Tablespoons butter
- 1 onion, minced
- 6 large eggs
- 1 1/2 cups milk (whole preferred, but you do you)
- 1 teaspoon minced fresh thyme (or ¼ tsp dried)
- 1 cup shredded cheddar cheese (swap it out for a similar cheese you like)
- 5 slices sandwich bread of your choice, cut into 1-inch squares
- Salt and ground black pepper to taste
Pre-heat oven to 425 degrees.
Melt the butter and sauté onion in a 10-inch oven-safe nonstick skillet over medium-high heat for about 6 minutes.
While the onion is sautéing (don’t forget to stir regularly), in a large bowl, whisk the eggs, milk, thyme, and 1⁄4 teaspoon pepper together, then stir in cheese and set aside.
Add the bread to the skillet with the onions. Carefully fold the bread into the onion mixture using a rubber spatula until the bread is evenly coated. Toast the bread in the skillet for about three minutes (less if your bread is older/harder), folding occasionally.
Remove the skillet from the hot burner and add egg mixture, combine well with bread. Gently press on top of the bread to help it soak up the egg mixture.
Put the skillet in the oven and bake for about 12 minutes until the edges and center are puffed and edges have pulled away slightly from the sides of the pan.