Overnight Cheddar Bread Strata

Ingredients

• 10 large eggs
• 3 cups whole milk
• 1 pound day-old country bread, cut into 1-inch cubes (about 10 cups)
• 3 cups shredded sharp cheddar cheese
• 1 large yellow onion, chopped
• 3 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon grated nutmeg

Before you cook

• Cut the bread into 1-inch cubes and leave them out for an hour to dry if the loaf is fresh.
• Chop the onion and shred the cheese.
• Butter a 9-by-13-inch baking dish.

Steps

1. Melt the butter in a skillet over medium heat and cook the onion for 8 minutes, until soft and translucent.
2. Take the onion off the heat and let it cool for 5 minutes.
3. Whisk the eggs, milk, mustard, salt, pepper, and nutmeg together in a large bowl until completely smooth.
4. Scatter half the bread cubes in the buttered dish, then half the onion and half the cheese.
5. Layer in the remaining bread, onion, and cheese.
6. Pour the egg mixture evenly over the whole dish and press the bread down with your palms so every cube is soaked.
7. Cover the dish with plastic wrap and refrigerate it overnight, or at least 6 hours.
8. Take the dish out of the refrigerator 45 minutes before baking and heat the oven to 350 degrees Fahrenheit.
9. Bake the strata uncovered for 55 to 65 minutes, until it is puffed, deep golden, and a knife slipped into the center comes out clean.
10. Let the strata rest for 10 minutes before cutting it into squares.