Butter a 9 x 13 inch baking dish. Put bread cubes in dish and sprinkle them with cheese. In large bowl, whisk together eggs, milk, mustard, and salt. Pour egg mixture over the bread cubes. Sprinkle filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours. Heat oven to 350. Uncover baking dish and bake for 60 minutes til mixture has puffed up slightly and is golden brown on top and strata doesn’t shimmy with uncooked custard when you shake the pan. Tent dish with foil if top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful using a large serving spoon Serves 8
Bacon, Cheddar, Mushroom and Tomato:
Sprinkle grated sharp cheddar cheese over the bread cubes. Distribute 1 cup crumbled cooked bacon, 6 to 8 strips, 1 cup sautéed sliced white or shiitake mushrooms and 1 cup chopped tomatoes over egg mixture
Chicken, Broccoli, Corn, Chiles, and Jack:
Sprinkle 2 cups grated Monterey Jack cheese over the bread cubes. Distribute 1 cup frozen corn kernels, 1 cup cooked broccoli florets, two 4.5 oz. cans (drained) chopped green chiles, and 1/2 cup shredded cooked chicken over the egg mixture
Ham, Swiss and Asparagus:
Sprinkle 2 cups grated Swiss cheese over the bread cubes. Distribute 1 cup blanched asparagus pieces, 1 cup cubed ham, and 1/2 cup caramelized onions over the egg mixture.
Fontina, Spinach, Salami and Roasted Garlic:
Sprinkle 2 cups Fontina cheese over the bread cubes. Distribute 1 cup frozen chopped spinach, 1 cup Italian salami, cut into matchsticks, and 1/2 cup roughly chopped roasted garlic cloves over the egg mixture.
Vegetable Blue cheese:
Sprinkle 1 cup crumbled blue cheese over bread cubes. Distribute 1 cup cooked cubed celery root, 1 cup sautéed sliced zucchini and 1/2 cup sliced sautéed onions over the egg mixture.