• 1 tbsp unsalted butter, plus extra for coating pan
• 1 yellow onion, roughly chopped
• 4 garlic cloves, thinly sliced
• 1 tbsp roughly chopped fresh thyme leaves,
plus one tsp for garnish
• 8 large eggs
• 1 ½ cups cream
• 2 tbsp Dijon Mustard
• ½ tsp hot sauce, plus more for garnish
• 1 ½ tsp salt
• 1 pound loaf French bread, stale or toasted,
cut into 1-inch dice
• 2 cups shredded Gruyere cheese
• 1 pound Canadian bacon, cut into ½-inch dice
• ¼ cup finely grated Parmesan cheese
1. Coat a 2-quart (about 11-by-7-inch) baking dish with butter and set aside. Place a large frying pan
over medium heat and add butter.
2. When it foams, add onion, season with salt, stir, and cook until just softened, about 3 to 4 minutes.
Add garlic, season with salt and pepper, and cook until beginning to soften and fragrant, about 1 minute.
Remove from heat and stir in thyme.
3. Whisk eggs, cream, mustard, hot sauce, and salt in a large bowl until evenly combined. Arrange half of the bread in bottom of prepared dish. Sprinkle with 1 cup of the Gruyere and half each of onion mix and ham. Repeat layering with remaining bread,onion mixture, ham, and Gruyere cheese.
4. Pour egg mixture over top. Push to ensure bread is submerged in egg custard, cover with plastic wrap, put
a plate and a 1-pound weight on top, place in refrigerator for 3 to 12 hours.
5. When ready to bake, heat oven to 160°C and arrange rack in the middle. Let strata sit at room temperature while oven heats, at least 20 minutes.
6. Bake for 20 minutes, then increase temperature to 375°F. Sprinkle parmesan over the casserole and bake
for another 15 to 20 minutes until puffed and edges pull away slightly.
7. Remove from oven and sprinkle over remaining thyme. Cool for at least 5 minutes before serving. Serve with hot sauce on the side.