Softened butter for pan
4 English muffins, split, toasted, and cut in half
½ pound sliced Canadian bacon, about 10 slices, halved
1 ¼ cups (5 ounces) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 ½ tablespoons Dijon mustard
Coarse salt and ground pepper
¼ teaspoon hot sauce, such as Tabasco
This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.
- Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
- In a large bowl, whisk together eggs, milk, mustard, ½ teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
- Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.
Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.