Pumpkin and Smoked Cheddar Strata

Cozy up with Pumpkin and Smoked Cheddar Strata. This creamy, cheesy casserole blends fall’s best flavors for a perfect Thanksgiving brunch or dinner side.

📝 Ingredients

• 2 tbsp Unsalted butter
• 2 large Shallots, sliced thinly
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1 15oz Can of pumpkin puree
• 1 large Ciabatta or country-style bread, sliced into 2-inch cubes
• 10 ounces Smoked cheddar cheese, grated, divided
• 5 large Eggs
• 2 cup Whole milk
• 1 cup Heavy cream
• 1 tbsp Dijon mustard
• 1/4 tsp Ground nutmeg
• Kosher salt and pepper to taste

👨‍🍳 Instructions

1. 1In a large skillet preheated to medium-high heat melt two tablespoons of butter. Add in sliced shallots and season with kosher salt and pepper. Cook the shallots for about two to three minutes or until golden brown. Remove the pan from the heat and set aside.
2. 2In a large mixing bowl, combine 5 large eggs, thyme, rosemary, pumpkin, 2 cups milk, 1 cup heavy cream, dijon mustard, nutmeg, 1 tsp kosher salt and 1 tsp ground pepper.
3. 3Next, spray a 3-quart baking dish with nonstick cooking spray. Place bread cubes into the bottom of the baking dish. Sprinkle the top with 5oz smoked cheddar cheese followed by half of the egg mixture. Repeat layers with remaining bread and shallots. Top with the remaining 5oz shredded cheese. Cover the pan with foil and allow to chill for at least 1 hour or up to overnight.
4. 4Preheat the oven to 350 degrees. Let the strata come to room temperature for at least 30 minutes before baking. Bake the strata for 45 minutes, remove foil, increase oven temperature to 400 degrees and continue to bake until the edges are crisp, about 20 to 30 minutes. Let cool slightly before serving.