Monte Cristo Strata

Monte Cristo Strata

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Leanne D.


I found this recipe online and it sounds grab.It can be made ahead and baked in the morning.Even though I haven't made it,I changed the bread,the original recipe called for a bakery loaf of white bread,but I think sourdough would be good.


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  • ·
    softened butter
  • ·
    one 1 1/4 lb sourdough loaf of bread
  • ·
    1/4 c grainy mustard
  • ·
    3/4 lb gruyere cheese,coarsely shredded,(3 c)
  • ·
    1 lb sliced ham
  • ·
    3 c milk
  • ·
    4 eggs
  • ·
    salt and pepper to taste

How to Make Monte Cristo Strata


  1. Preheat the oven to 375° and butter a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the bread in the bottom of the dish and spread with half of the mustard. Top with half of the ham, 1 tablespoon of the tarragon and one-third of the Gruyère cheese. Repeat the layering, leaving off the last layer of cheese.
  2. In a medium bowl, whisk the milk with the eggs and season generously with black pepper. Pour the custard evenly over the dish, pressing the bread to absorb the liquid. Pat the remaining cheese on top and cover with a sheet of buttered parchment paper.
  3. Bake the strata in the center of the oven for 30 to 35 minutes, until bubbling and browned around the edges. Remove the parchment and turn on the broiler. Broil for about 3 minutes, just until the top is golden and bubbling. Let rest for 10 minutes, then cut the strata into squares and serve

Printable Recipe Card

About Monte Cristo Strata

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American

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