Breakfast Strata in a 9x13 Pan

A breakfast strata in a 9×13 pan uses about 8 cups of cubed day-old bread, 10 large eggs, 2 1/2 cups of milk, 2 cups of shredded cheese and 2 cups of cooked fillings such as ham, sausage or sautéed vegetables. Assemble it the night before, refrigerate, then bake at 350°F for 50 to 60 minutes, until puffed and set in the center (160°F on an instant-read thermometer).

Strata is a layered, savory bread pudding, and the 9×13 pan is its natural size: it serves 10 to 12 and cuts into clean squares for a brunch crowd.

Why a 9×13 Pan Is the Right Size

Eight cups of bread cubes fill a 9×13 pan about 2 inches deep, and 10 eggs with 2 1/2 cups of milk is enough custard to soak every cube without leaving a pool at the bottom. Too little custard makes a dry strata; too much leaves it soggy. For an 8×8 pan, halve the recipe (use 5 eggs) and bake 40 to 50 minutes.

Ingredients for a 9×13 Pan

8 cups day-old bread cubes (French bread, sourdough or brioche), about 1 pound
10 large eggs
2 1/2 cups whole milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheese (cheddar, Gruyère or Swiss), divided
2 cups cooked fillings: diced ham, crumbled cooked sausage or bacon, sautéed spinach, mushrooms, onions or bell peppers
Butter for the pan

How to Make Breakfast Strata in a 9×13 Pan

Butter the pan. Grease a 9×13 baking dish well.
Layer. Spread half the bread in the dish, then half the fillings and 3/4 cup of cheese. Repeat with the remaining bread, fillings and another 3/4 cup of cheese.

Make the custard. Whisk the eggs, milk, mustard, salt and pepper until smooth. Pour it evenly over the layers and press the bread down so it soaks.
Rest. Cover and refrigerate at least 4 hours, or overnight.
Bake. Heat the oven to 350°F and let the dish sit on the counter while it heats. Sprinkle the remaining 1/2 cup cheese on top and bake uncovered for 50 to 60 minutes, until puffed, golden and set in the center. A knife in the middle should come out clean, and the center should reach 160°F.

Rest for 10 minutes before cutting.

Cook and Prep Times

Prep: 20 minutes
Chill: 4 hours to overnight
Bake: 50 to 60 minutes at 350°F
Serves: 10 to 12

Tips for a Good Strata

Use dry bread. Stale or lightly toasted cubes absorb the custard without collapsing.
Cook fillings first. Raw vegetables release water and meat must be fully cooked before it goes in.
Do not skip the rest. The overnight soak is what makes strata tender rather than dry.

Cover if browning. If the top darkens before the center sets, tent with foil.

Storage and Reheating

Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat squares to 165°F in the microwave or a 325°F oven. Baked strata can be frozen, wrapped, for up to 2 months.

More casseroles sized for the pan you have: chicken enchiladas, King Ranch chicken and chicken spaghetti.

Frequently Asked Questions

What is the difference between a strata and a breakfast casserole?

A strata is a breakfast casserole made with layers of bread soaked in egg custard. Other breakfast casseroles may use potatoes or hash browns instead of bread.

Can I bake strata the same day?

Yes, but let it soak for at least 1 hour; the texture is best after an overnight rest.

How do I know strata is done?

It should be puffed and set in the center, with no liquid egg when you press the middle, and an internal temperature of 160°F.

Breakfast Strata in a 9×13 Pan