Maple-Bacon Strata

Soon the sap will be running, and this is a great time of year to use maple syrup in a savory breakfast. And this recipe was created right here in the Berkshires.


1/2 pound bacon, chopped into 1/4-inch pieces
 1 1/4 cups heavy cream
1 cup whole milk
1/2 cup pure maple syrup
5 eggs
1 teaspoon Dijon mustard
1 teaspoon crumbled dried sage
1 teaspoon salt
8 slices challah (egg bread) cut 1-inch thick, lightly toasted and cut into thirds
12 ounces sharp white cheddar, grated
2/3 cup shelled pistashios


  • Grease a 9X13-inch pan (or a 2-quart casserole dish).
  • Cook the bacon pieces in a medium-sized skillet over medium-high heat until crisp (about 10 minutes), and drain on a paper towel.
  • Whisk together the cream milk maple syrup, eggs, mustard, sage, and salt.
  • Lay half of the bread strips in the prepared dish. 
  • Sprinkle with half of the bacon, half of the cheese, and half of the nuts.
  • Layer the second half of the bread, bacon, cheese, and nuts.
  • Pour the eggs mixture over the layered dry ingredients. Cover.
  • Refrigerate overnight.
  • Remove the casserole from the refrigerator at least 30 minutes before baking.
  • Preheat the oven to 350F. Remove the cover from the dish and bake for about 45 minutes or until bubbly and golden.
  • Remove from the oven and let stand for 10 minutes before serving.

Serves 8

Birchwood Inn 
Ellen Gutman Chenaux
Bed and Breakfast Foodie

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