Sunday Brunch: Staying In – Cheese Strata

On a dreary rainy Sunday morning sometimes the best brunch is made from your very own kitchen. The cheese strata is a perfect option to enjoy with the Sunday morning Journal and a large cup of coffee. Plan on setting up this delectable treat the night before or plan for an early rise and late meal.



Serves 6

  • 2 tablespoons unsalted butter, melted, plus more, softened, for baking dish
  • 8 slices of sourdough bread
  • 1 1/2 cups grated sharp cheddar cheese
  • 1 1/2 cups grated Swiss cheese
  • 2 tablespoons chopped fresh chives
  • 4 large eggs
  • 2 cups milk
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. First butter an 8-inch square baking dish and line the bottom with 4 slices of bread (cut the pieces so they fit nicely). Layer the bread with half of each cheese and then top with chives. Create the next layer with the remaining bread and cheese.
  2. Whisk together the eggs, milk, melted butter, cayenne, salt, and pepper and then pour the mixture into the baking dish. Tightly cover the dish and refrigerate at least 6 hours or overnight.
  3. Preheat the over to 325 degrees and bake the strata until puffed and golden, usually one hour to one hour and 15 minutes. Let cool 10 minutes before serving.

Recipe compliments of Martha Stewart at


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