Wake up to a taste of Italy! Our Easy Cheesy Overnight Italian Strata recipe, loaded with pancetta, gruyere, and parmesan, turns your bread leftovers into a mouthwatering breakfast treat.
Here’s my latest obsession: Overnight Strata. I have been on such a leftover bread kick lately! It started with Greek Panzanella. Then, there was the Costa Rican Bread Pudding.
Now, it’s all about the Italian Strata recipe. This is just pure brilliance. Essentially, you throw your leftover cut-up bread into a baking dish along with some goodies (pancetta and cheese, anyone?), then soak it in eggs and milk overnight. Throw it in the oven the next morning, and you’re in carb-egg-cheese Italian breakfast strata heaven.
Table of Contents
Reasons to Love This Overnight Breakfast Strata
- Italian breakfast casserole is incredibly flavorful, blending herbs, cheeses, and meats for a truly mouthwatering start to the day.
- Overnight Cheese Italian Strata recipe is an excellent way to use up leftover bread, reducing food waste in a delicious way.
- This Italian breakfast casserole is comforting and hearty, ideal for lazy weekends or special occasions.
Recipe Ingredients
- Pancetta: This thinly sliced, coarsely chopped meat adds a rich, salty flavor and a pleasant chewy texture.
- Gruyère cheese: With its creamy, nutty flavor and smooth melting quality, Gruyère adds both taste and a velvety texture.
- Parmesan: This finely grated cheese offers a sharp, salty punch.
See the recipe card for full information on ingredients and quantities.
Variations
- Prosciutto Swap: Replace pancetta with thinly sliced prosciutto for a similarly salty and savory flavor, offering a delicate, melt-in-your-mouth texture.
- Cheese Variation: Add mozzarella cheese for creaminess and cheddar cheese for a sharper flavor to the Italian Breakfast Casserole, either mixed with or replacing the original cheeses for varied taste and texture.
- Reduced-Fat Milk: Opt for reduced-fat milk instead of whole milk to lighten the dish slightly.
How to Make Italian Strata Recipe
Step #1: Heat a large, heavy skillet over medium heat and sauté pancetta until crisp. Remove and set aside. Add the olive oil to the pan and heat for 30 seconds. Add the onions and garlic, then sauté for five minutes. Turn off the heat and set aside.
Step #2: Spread one-third of the bread cubes in a well-buttered 3-quart baking dish. Top with one-third of the pancetta, one-third of the onion mixture, and one-third of each cheese. Repeat layering twice with the remaining bread, pancetta, onions, and cheese.
Step #3: Whisk together the eggs, milk, salt, pepper, and nutmeg. Pour evenly over the strata, then cover with plastic wrap and chill for at least 8 hours or up to one day.
Step #4: The next day, let it stand at room temperature while preheating the oven to 350°F (177°C). Bake uncovered for 45 to 55 minutes, or until golden brown and cooked through. Let stand for 5 minutes before serving.
Expert Tips
- Balanced Bread Moisture: Ensure your bread cubes are slightly stale; this helps them absorb the egg mixture without becoming too soggy.
- Even Cheese Distribution: Grate your Gruyère and Parmesan cheeses finely to ensure they melt evenly and enhance every bite with cheesy goodness.
- Skillet Size Matters: Use a skillet large enough to sauté the pancetta, onions, and garlic without overcrowding. This ensures even cooking and perfect crisping of the pancetta.
Frequently Asked Questions
Yes, using day-old bread for the Italian Breakfast Casserole is ideal. Its slightly drier texture absorbs the egg and milk mixture more effectively, preventing sogginess and achieving a better texture in the finished dish.
Yes, you can add vegetables like bell peppers, spinach, or mushrooms for extra flavor and nutrients. Make sure to sauté them first to remove moisture.
Storage Info
Store the Strata recipe leftovers in an airtight container in the refrigerator, where it will stay good for up to 3 days. To freeze, wrap it tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. It can be frozen for up to 2 months.
To reheat, thaw in the refrigerator overnight if frozen, then bake in the oven at 350°F (177°C) until heated through, which typically takes about 20 minutes.
More Delicious Recipes That You’ll Love
Easy Cheesy Overnight Italian Strata Recipe
Ingredients
- 2 tablespoons olive oil
- 4 oz. thinly sliced pancetta - coarsely chopped
- 1 small onion - chopped
- 2 garlic cloves - minced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. nutmeg
- 8 cups cubed Italian bread - from a 1-pound loaf
- 2 cups coarsely grated Gruyère cheese
- 1/2 cup finely grated Parmesan
- 3 cups whole milk
- 10 large eggs
Instructions
- Heat a large, heavy skillet over medium heat and sauté pancetta until crisp. Remove and set aside. Add the olive oil to the pan and heat for 30 seconds. Add the onions and garlic, then sauté for five minutes. Turn off the heat and set aside.
- Spread one-third of the bread cubes in a well-buttered 3-quart baking dish. Top with one-third of the pancetta, one-third of the onion mixture, and one-third of each cheese. Repeat layering twice with the remaining bread, pancetta, onions, and cheese.
- Whisk together the eggs, milk, salt, pepper, and nutmeg. Pour evenly over the strata, then cover with plastic wrap and chill for at least 8 hours or up to one day.
- The next day, let it stand at room temperature while preheating the oven to 350°F (177°C). Bake uncovered for 45 to 55 minutes, or until golden brown and cooked through. Let stand for 5 minutes before serving.
NOTES
Nutrition
Perfect for making ahead and popping in the oven in the morning. Fluffy inside with a golden crust.
I like this strata and am going to make it this weekend. I don’t have the exact ingredients, so will use what I have. Its so similar to bread pudding except it is cheesy in a great way. Thanks Anetta.