Smoked Gouda & Applewood Bacon Strata with Caramelized Onions and Fresh Thyme

A delightful savory strata is the ultimate dish for a crowd-pleasing brunch or a comforting weeknight meal. This recipe elevates the classic with a gourmet twist, combining the irresistible flavors of smoky Gouda, crisp applewood bacon, and sweet, slow-cooked caramelized onions, all infused with fragrant fresh thyme. Prepare to impress with minimal effort and maximum flavor.

Prep Time 25 minutes

Cook Time 60 minutes

Total Time 1 hour 25 minutes

Servings 8 servings

Ingredients

• 1 loaf (1 pound) day-old sourdough bread, cut into 1-inch cubes
• 8 slices applewood smoked bacon, cooked crispy and crumbled
• 2 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves, chopped
• 10 large eggs
• 2 ½ cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups shredded smoked Gouda cheese, divided

Instructions

1. Caramelize Onions: In a large skillet, melt butter and olive oil over medium-low heat. Add sliced onions and cook slowly for 25-30 minutes, stirring occasionally, until deeply golden brown and caramelized. Stir in chopped fresh thyme and set aside.
2. Prepare Bread: Arrange sourdough bread cubes in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 10-15 minutes, or until lightly golden and dry. This prevents sogginess.
3. Assemble Strata Base: Lightly grease a 9x13 inch baking dish. Spread half of the toasted sourdough cubes evenly at the bottom of the dish.
4. Layer Fillings: Sprinkle half of the crumbled bacon, half of the caramelized onions, and 1 cup of the shredded smoked Gouda cheese over the bread layer.
5. Repeat Layers: Top with the remaining sourdough cubes, then scatter the remaining bacon and caramelized onions.
6. Whisk Egg Mixture: In a large bowl, whisk together eggs, whole milk, heavy cream, Dijon mustard, salt, and pepper until well combined.
7. Pour & Soak: Carefully pour the egg mixture evenly over the layers in the baking dish, ensuring all bread is moistened. Gently press down on the bread with a spatula if needed to help it absorb the liquid.
8. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to fully absorb the egg mixture.
9. Bake: Preheat oven to 375°F (190°C). Remove the strata from the refrigerator and let it sit at room temperature for 30 minutes. Uncover, sprinkle the remaining 1 cup of smoked Gouda cheese over the top. Bake for 50-60 minutes, or until puffed, golden brown, and a knife inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil.
10. Rest & Serve: Let the strata rest for 10 minutes before slicing and serving. Garnish with extra fresh thyme, if desired.

Chef's Note

For an even richer flavor, prepare the caramelized onions a day ahead. Make sure to use day-old or lightly toasted bread; fresh bread can become too soggy, impacting the strata's texture.

Make-Ahead Tips

This strata is designed to be made ahead! Assemble completely (up to sprinkling the final cheese) and refrigerate for up to 24 hours. Bake directly from the fridge (add 10-15 minutes to bake time) or let it sit at room temperature for 30 minutes before baking. Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Substitutions

Bread: Ciabatta or challah bread can be used instead of sourdough. Bacon: Pancetta or ham can substitute applewood bacon. For a vegetarian option, omit bacon and add sautéed mushrooms or sun-dried tomatoes. Cheese: Gruyere, sharp cheddar, or a mix of cheeses can replace smoked Gouda. Onions: Shallots can be used for a milder, sweeter caramelized flavor. Herbs: Rosemary or sage can be used in place of thyme.