This fantastic brunch dish is basically a savoury bread pudding. Or even a cheat's quiche, if you prefer to think of it that way.
100g butter, melted
1 loaf sourdough, cut into 5cm cubes
1 cup finely sliced spring onion, both white and green parts
2½ cups grated tasty or gruyere cheese
½ cup grated parmesan
black pepper, to serve
2½ cups milk
1 tbsp dijon mustard
1 tsp salt
Brush the inside of a 20cm x 30cm baking dish with melted butter. Place the sourdough cubes in a large bowl and pour over the remaining butter. Place half the sourdough in the base of the baking dish and scatter with half the spring onion and half the grated cheese. Repeat with another layer of bread cubes, spring onion and cheese.
Whisk the ingredients for the custard together and pour over the bread and cheese. Cover with plastic wrap and refrigerate for at least two hours or preferably overnight.
When ready to cook, heat oven to 180C. Remove the plastic wrap and bake the strata uncovered for one hour, until the centre is set. Cool for 15 minutes before slicing and serving with freshly ground black pepper.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.