Bacon Strata

This savoury breakfast pudding can be prepared the night before through 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.

butter, softened (for pan)
4 English muffins, split, toasted and cut in half
½ lb Canadian bacon, halved (10 slices)
1¼ cups sharp Cheddar cheese, shredded (5 oz)
1/3 cup Parmesan cheese, finely shredded
8 large eggs
3 cups milk
1½ Tbsp. Dijon mustard
coarse sea salt
pepper, freshly cracked
¼ tsp. hot sauce, such as Tabasco

Preheat oven to 350°F (175°C). 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, ½ tsp. 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.

Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Makes 6 servings.