Strata is essentially a savoury bread pudding. This version is cheese & onion. I make it often at Christmas when I have bits and pieces leftover from cheeseboards. It can be made ahead and sit around in the fridge for up to 24 hours then only needs 40 minutes in the oven and you will have a carb satisfying meal to indulge in.
Note: if making from leftover cheese what is good to keep in mind is that in total you are looking for 350g of cheese. Some of my favourites to use are mature cheddar, red leicester, Emmantel, Gruyère, Parmesan & brie
Grease an oven safe dish approx 12" x 9". Tear or cut the bread roughly and drop into the dish until the bottom of the dish is covered. Then sprinkle over half of the cheese and dot over half of the caramelised onion. Repeat the layers until all the bread and cheese is used up.
In a large jug whisk together the milk, mustard, eggs and salt & papper just to combine. Pour this slowly and carefully over the dish pressing down gently on the bread to submerge it in the liquid. Allow to soak for at least an hour or preferably cover with cling film and store overnight in the refrigerator.
When ready to cook retrieve the strata from the fridge and allow to come to room temperature. Heat oven to 180°C/160°C fan. Cook the strata on the middle shelf of the oven for 40 minutes until golden brown on top and beginning to blister on the edges peaking out of the savoury custard. Allow to stand for 10 minutes before eating. Just before eating scatter with the chopped chives,
6 servings