Frizbee, Here's a master recipe for strata from another cooking board. It's for a 9x13 pan- you'll have to do the math...
Stratas - Savory Bread Pudding
Here's a "master" recipe for a dish that can be made for breakfast, brunch, lunch or supper. You can invent any combination of ingredients for the filling, according to your taste, or according to what leftovers you have in the refrigerator (or choose from the ones listed). Make it simple or complex, homey or elegant. The best part is that the whole thing can be assembled the day before, and refrigerated until you're ready to bake it.
Makes a 2 quart casserole or a 9x13 baking dish, or eight indiviual (8 ounce) baking dishes
The Bread:
12 thick slices (about 3/4-inch thick)
crust may be on or trimmed off - as you prefer
any interesting bread will do: egg, sourdough, olive, wheat, etc.
Bread should be slightly stale OR may be sliced and baked at 300 degrees until lightly browned - about 15 minutes - to oven-dry
The Custard:
3 cups, milk (or cream or sour cream or creme fraiche - or combination)
6 whole (large) eggs OR 3 whole eggs and 6 egg yolks
Salt, pepper
Fresh or dried herbs
Pinch nutmeg (if cheese is used in filling)
1 T. Dijon mustard - if desired
OPTIONAL: an additional 1/4-1/2 cup liquid such as wine or flavorful broth - which compliments the recipe
The Filling:
Choose any combination of the following (or other) filling ingredients
Onions: up to 2 cups, thin sliced or chopped, sauteed until soft
Garlic: up to 4 cloves, sauteed with onions (or may be roasted)
Mushrooms: up to 1 1/2 pounds, sliced and sauteed
Cheese: up to 1 pound, grated, may be mixture of more than one kind
Bacon: up to 8 slices, cooked and crumbled
Ham or cooked sausage: up to 1 1/2 pounds, sliced or chopped, OR corned beef, pastrami, cooked seafood, cooked poultry or meat
The Method:
Generously butter a 2-quart ovenproof casserole, or a 9x13 baking dish, or 8 individual oven-proof dishes.
Preheat the oven to 325 degrees.
Slice the bread into thick (about 3/4") slices. ([If oven drying, place slices on a cookie sheet, in a 300 degree oven until lightly browned, as directed above, and allow to cool.)
Butter the bread slices on one side, and cut each into 4 quarters.
Arrange half the bread in the bottom of the baking dish.
Sprinkle one half of the filling ingredients of your choice over the bread.
Arrange the remaining bread over the first half of the filling ingredients, then top with the remaining filling ingredients. (Note: If you are using cheese, end the layering with a cheese layer, for attractive presentation.)
Whisk the custard ingredients together in a mixing bowl, and pour custard mixture over the bread and filling layers in the baking dish. Allow to stand for at least 30 minutes to allow custard to soak into the bread.
NOTE: Mixture may be baked immediately (after 30 minutes standing), or may be refrigerated for several hours or overnight before baking.
Bake at 325 degrees for 40 to 50 minutes (10 minutes less for individual baking dishes) or until puffed and golden (a knife, inserted near the center of the casserole should come out clean).
Allow the finished strata to stand for 15-20 minutes before serving.
Garnish with fresh chopped parsley. Serve hot, or at room temperature.
May be served from baking dish, or unmolded onto a serving platter.
May be reheated in hot oven or microwave.