Skillet Strata with Sausage and Gruyère
Why This Recipe Works
We came up with an unorthodox method largely predicated around the preparation of the bread for our skillet strata recipe: Instead of using stale bread, as is typical, we found fresh bread could work if we toasted it quickly before combining it with the custard. It made sense to cut the bread in pieces and toast them in a skillet for our skillet strata recipe as if they were croutons. It then occurred to us—why not bake the strata in the same skillet? Once the bread was toasted, we slid the pan from the heat and folded in the custard (whole milk and eggs) and cheese.