Bacon and Cheese Strata

The recipe begins by whisking together eggs, milk, salt, and black pepper to form a custard base. Cubed baguette, preferably stale for better absorption, is mixed into the custard along with cooked, chopped bacon and grated cheddar cheese. The mixture is refrigerated for at least one hour or overnight to ensure the bread soaks evenly. The strata is pressed into a greased springform pan, topped optionally with extra bacon and cheese, then baked covered with foil at 350°F (180°C) for 25 minutes. Removing the foil allows the top to brown and the casserole to set fully during an additional 10-15 minutes of baking. Once rested, it is sliced to serve, offering moist, flavorful layers rich in eggs, cheese, and bacon balanced by bread.

This dish serves well as a hearty breakfast or brunch option and can be refrigerated for up to three days. It retains moisture and flavor upon reheating, making it a convenient make-ahead meal.