Recipe: Ham & Cheddar Whole Wheat Strata

Whole Wheat Strata with Ham, Corn, Scallions & Cheddar 
Makes 8 to 10 servings

8 ½-inch slices of crusty whole wheat country bread

2 1/2 cups whole or skim milk

4 large eggs

1 heaping tablespoon spicy brown mustard or Dijon

1 teaspoon salt

Pinch cayenne

4 to 6 ounces sliced ham or Canadian bacon, cut into roughly 2-inch squares

2 cups (1 10-ounce bag) frozen corn kernels

1 bunch scallions, chopped

3 cups grated sharp or extra-sharp cheddar cheese

1. Preheat the oven to 350 degrees F. Tear or cut the bread into bite-sized pieces. Place them in a single layer on a large baking sheet and toast until crisp and beginning to brown, about 10 minutes.

2.  Whisk the milk, eggs, mustard, salt, and cayenne until smooth in a large measuring cup to make the custard.
3. Toss the ham, corn, scallions, and 2 cups of the cheese with the bread in a large mixing bowl until well distributed.

4. Butter or oil a 9-by-13-inch glass baking dish. Transfer the bread mixture into the baking dish and pour over the custard over it. Cover with plastic wrap and weight with a gallon-sized resealable plastic bag filled with rice or beans. Press down to submerge the bread. Let the strata soak for at least 30 minutes at room temperature or up to 2 days in the refrigerator.

 5. If the strata was chilled, let it stand at room temperature for 30 minutes before baking. Preheat the oven to 375 degrees F and remove the weights and plastic wrap. Sprinkle on the remaining cheddar cheese. Bake until the strata is puffed, bubbly, and the top is well browned, 45 to 50 minutes. Cool on a rack for 10 minutes before serving.