by Tiffany Ludwig
I developed this recipe after a friend brought a Strata to our back patio brunch. She had prepared it in her grandmother’s enamel cast iron pan, which she was taught to cook using. Her love of cooking had been fanned by her grandmother and as I enjoyed the Strata I realized that this was a dish of character and worthy of the cross-generational gift.
I started experimenting that weekend with what would become my Strata recipe. The key for this dish is to prepare it the night before and just cook it up in the morning. The goal is for the bread to soak up the egg mixture. Like quiche, this can be served warm or room temperature.