CANADIAN-BACON STRATA

This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.

Softened butter (for pan)
4 English muffins, split, toasted, and cut in half
1/2 pound sliced Canadian bacon, about 10 slices, halved
1 1/4 cups (5 ounces) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/4 teaspoon hot sauce, such as Tabasco

Butter a 2-quart shallow baking dish (oval or square); set aside.

In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Place baking dish on a rimmed baking sheet; remove plastic wrap.

Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) To test for doneness, with a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done. Let stand 10 minutes before cutting and serving.

Servings: 6