Norwegian Strata

I discovered a video on YouTube from "Kitchen in the Shire" in which she referred to a dish as "The Egg Thing," which she learned from a lady at the Norwegian Church. After some research and discussions with my Norwegian in-laws, I found out that the actual name is Strata, but "Egg Thing" is quite fitting too!

In Norway, this dish is a traditional Christmas morning favorite. It's similar to a cheesy bread pudding and kind of like a quiche.

Annotated Cooking Notes: You can definitely add extra proteins, and next time, I'll include diced ham. It was simple and delicious, though it requires a night of chilling in the fridge, so some planning is needed. I will say my whole family enjoyed it, and I think it would be great for a brunch,

Ingredients

12 Eggs, large

4¼ cups (1,010 ml) Whole Milk

7½-8 cups (400g) Sandwich Bread, cubed into 1-inch pieces

4 cups (472g) Shredded Cheddar Cheese

8 tBsp (112g) Salted Butter, melted

Salt and Pepper

For a 9x13 Pan

13 Eggs, large

4½ cups (1,065 ml) Whole Milk

8-8½ cups (432g) Sandwich Bread, cubed

4¼ cups (510g) Shredded Cheddar Cheese

9 tBsp (126g) Salted Butter, melted

For an 11x8 Pan

10 Eggs, large

3½ cups (820 ml) Whole Milk

6½-7 cups (324g) Sandwich Bread, cubed

3¼ cups (382g) Shredded Cheddar Cheese

6½ tBsp (91g) Salted Butter, melted

For an 8x8 Pan

7 Eggs, large

2½ cups (600 ml) Whole Milk

5 cups (236g) Sandwich Bread, cubed

2½ cups (295g) Shredded Cheddar Cheese

5 tBsp (70g) Salted Butter, melted

Optional Ideas for Addition Toppings

Diced Ham

Cooked Bacon Wilted Spinach Roasted Red Peppers Chopped Onions or Shallots

Grease the pan generously with butter and set aside.

Cut the bread into 1" cubes.

Melt the butter and pour it over the bread cubes, then toss with your hands to combine.

Transfer to the pan, ensuring that the cubes fill the pan about halfway.

Beat the eggs until well combined, then add the milk. Whisk together until it is smooth and creamy and has a consistent color of butter.

Pour over the bread cubes and, using your hands, mix together to ensure that all of the bread is coated with the egg mixture. Add salt and pepper, then mix that in and gently flatten the top with a spatula or your hands.

Cover with the grated cheese.

Cover with greased parchment paper, then tin foil, ensuring that the foil is nice and tight around the edges, then place in the refrigerator overnight.

Remove the pan from the refrigerator and allow it to sit on the counter while you preheat your oven. Then place it in the oven (still covered with foil) and bake for 60 min at 325°F/165°C.

After the first hour, remove the foil and parchment paper and allow it to continue baking for 30-50 more minutes or until the cheese on top is golden brown. The edges should be darker, and it should be pulling away slightly from the sides of the pan. If you discover a 'puddle of flavor' in the middle of the top, poke a hole through the cheese with a knife so it can drain back in and disperse back through the crumb.

Allow it to sit on the counter and wait for about 15-20 minutes in order for it to rest.

Slice and serve!