When I was growing up, Christmas Day always began with a small breakfast. The big meal of the day was around 2 p.m. – long after beautiful wrappings were totally destroyed, the tree was bare beneath and torn paper and shredded ribbons were picked up by the men and kids. The women were in the kitchen cooking the lamb, Lima beans with white sauce, mashed potatoes – a bevy of our favorite dishes.
Fast-forward a decade or two, and I found myself hating to be in the kitchen cooking away on Christmas Day. Instead, I began looking for make-ahead recipes so we could have a Christmas Day brunch. Making dishes ahead allowed me to enjoy my family and play with the kids – and now grandkids. The last thing I want to do on Christmas Day is stand in the kitchen monitoring a hot oven and making sure the gravy has no lumps.
This Christmas strata has become the answer. It’s make-ahead easy and filling enough to work as your main dish of the day. Surround it with some curried baked fruit, cheese grits, ham biscuits and any other Christmas side-dish traditions you may have.
If you’re unfamiliar with the term, a strata is just a savory bread pudding: stale bread layered with cheese, savory vegetables and traditional breakfast meats like bacon, ham or sausage, all enveloped in a creamy egg custard.
What these concoctions have going for them is that they can be assembled the night before, covered and placed in the refrigerator. The next morning, pull it out and let it sit so that it can get to room temperature while you’re drinking your first cup of coffee – and before the kids charge into the room ready to open presents.