Name: Skillet Strata with Cheddar and Thyme
Total time: 35 min
Ingredients: 6 large eggs; 1½ cups whole milk; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; ¼ teaspoon pepper; 4 ounces sharp cheddar cheese , shredded (1 cup); 4 tablespoons unsalted butter; 1 onion , chopped fine; ½ teaspoon table salt; 5 slices hearty white sandwich bread , cut into 1-inch squares

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.

Before You Begin

Do not trim the crusts from the bread or the strata will be dense and eggy. Using a 10-inch skillet is crucial for the thickness and texture of this dish.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Whisk eggs, milk, thyme, and pepper together in bowl, then stir in cheddar.

Melt butter in 10-inch ovensafe nonstick skillet over medium-high heat. Add onion and salt and cook until onion is softened and lightly browned, about 6 minutes. Stir in bread until evenly coated and cook, stirring occasionally, until bread is lightly toasted, about 3 minutes.

Off heat, fold in egg mixture until slightly thickened and well combined with bread. Gently press on top of strata to help it soak up egg mixture. Transfer skillet to oven and cook until center of strata is puffed and edges have browned and pulled away slightly from sides of pan, about 12 minutes. Serve.