The original recipe came from our Guild House. I have mentioned the Guild before. It is a non-profit whose main objective is to organize volunteers to conduct fundraising activities to assist and support the Henrietta Weill Memorial Child Guidance Clinic. It is a worthy cause...and they have never served a bad meal!
The only change that I made to the recipe was in the selection of bread. I prefer to use sourdough bread in a strata as opposed to plain white bread. I think it gives a better texture to the dish....and tastes better, too!
adapted from Guild House Cookbook
1 loaf sourdough bread, crust removed, slice into 1/2 inch thick pieces
1 lb. cheddar cheese, grated
2 cup ham, finely chopped and well packed
2 T minced instant onion
6 eggs, slightly beaten
3 1/2 cups half and half
1 tsp salt
1 tsp dried mustard
1 tsp Worcestershire sauce
Thaw and drain broccoli; set aside. Place slices of bread in the bottom of a well-greased baking dish (9 X 13). You may need to cut some pieces so the the bottom is covered. Reserve some of the bread for the top. Sprinkle grated cheese over the bread, saving enough for the top. Ad the well-drained broccoli, distributing evenly. Sprinkle the onion over the broccoli. Layer the ham over the onion. Arrange the remaining bread on top.
Combine the eggs, half and half, salt, mustard, and Worcestershire Sauce. Mix well and pour over the bread. Cover and refrigerate overnight. Bake, uncovered, on a baking sheet, for one hour at 325° F. Cover with foil if the strata becomes too brown. Sprinkle with grated cheddar cheese the last 5 minutes of baking time. Let stand 10 minutes before serving.
Taking a picture in a moving motor home was an interesting activity. The vibration wasn't helpful!
We enjoyed our one day trip to some of the Central Coast wineries. My part was to bring a breakfast dish. It was delicious!