Serious Eats / Liz Voltz
This strata is a hearty, comforting dish that can be prepared well in advance. Any kind of dried bread will work here, but for a wonderfully pillowy strata, use French or Italian bread. Soaking the cubed bread in an egg, milk, and cream mixture for at least 30 minutes ensures it’s well hydrated, resulting in a moist, custardy custard when baked. Assemble, cover, and refrigerate it overnight, and all you have to do the morning of is pop it into the oven.
