Ham and Cheese Strata

A lovely ham and cheese strata. Gruyere cheese and a touch of pear or apple and raisins add sophistication to this traditional brunch dish. Yet at its heart, this recipe retains its rustic, homey appeal.



Prep: 30 minutes
Chill: 2 to 24 hours
Bake: 45 minutes
Oven: 350°F
Makes: 6 servings

INGREDIENTS
2 tablespoons butter, softened (optional)
8 ½ -inch-thick slices cinnamon-raisin bread or rustic white bread
6 ounces thinly sliced ham
¼ cup finely chopped onion (½ medium)
1 small pear or tart apple, peeled, cored, and chopped
1 cup shredded sharp Cheddar or Gruyere cheese (4 ounces)
2 cups milk
4 eggs
l½ teaspoons Dijon-style mustard
½ teaspoon Worcestershire sauce
¼ teaspoon black pepper

PREPARATION
1. If desired, lightly butter 1 side of each bread slice with the 2 tablespoons softened butter. Top buttered sides of 4 bread slices evenly with ham; top ham with another slice of bread, buttered side down. Quarter each sandwich to form 4 triangles. Arrange triangles, point sides up, in a buttered 2-quart square baking dish. Sprinkle onion, pear or apple, and cheese over triangles.
2. In a medium bowl, whisk together milk, eggs, mustard, Worcestershire sauce, and pepper. Carefully pour over triangles in dish. Cover and chill for at least 2 hours or up to 24 hours.
3. Bake, covered, in a 350°F oven for 20 minutes. Uncover. Bake about 25 minutes more or until puffed and golden and a knife inserted near the center comes out clean.

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