Marion Cunningham’s Featherbed Eggs

This light strata is perfect for an easy brunch. The layers of bread, cheese and eggs are assembled the night before and refrigerated. When ready to serve, start baking the casserole in a cold oven. Serve with sauteed ham slices or bacon and a fresh fruit compote. The recipe may be doubled or tripled.

Ingredients

• 6 slices white bread
• salt and freshly ground pepper, to taste
• 1 1/2 cups grated sharp cheddar, Gouda, provolone or Monterey Jack cheese, or a combination
• 1 1/2 cups milk
• 6 eggs

Directions

1. Butter the sides and bottom of a 9 x 13-inch baking dish. Arrange the slices of bread in a single layer in the dish, trimming the edges, if necessary. Season the bread with a little salt and pepper. Sprinkle the grated cheese evenly over the bread.
2. Combine the milk and eggs in a bowl and briskly stir until the mixture is completely blended. Pour the milk mixture over the bread and cheese. Cover and refrigerate for at least 6 hours or as long as overnight.
3. Place the baking dish in a col oven and turn the thermostat to 350 degrees. Bake for 45 minutes to 1 hour, or until the bread custard is puffy and lightly golden.