Christmas Breakfast Strata with Cranberries and Pecans

Name: Christmas Breakfast Strata with Cranberries and Pecans
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 loaf (about 12 oz) (340 g) day-old brioche or challah bread, cut into 1-inch cubes (crusts removed); 8 large eggs, at room temperature; 2 cups (480 ml) heavy cream, at room temperature; 1 cup (240 ml) whole milk, at room temperature; ½ cup (100 g) granulated sugar; 2 teaspoons (10 ml) vanilla extract; ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1 g) ground nutmeg; ½ teaspoon (1½ g) ground cinnamon; 1½ cups (180 g) dried cranberries; 1½ cups (150 g) pecans, coarsely chopped, toasted; 2 tablespoons (28 g) unsalted butter, melted, for the baking dish; ¼ cup (55 g) packed light brown sugar, for topping (optional)

From the MyKitchenBank Kitchen

A festive overnight breakfast casserole layered with cubed bread, tart cranberries, and toasted pecans, held together with a rich custard of eggs and heavy cream. Perfect for Christmas morning—prepare it the night before and bake while the coffee brews. The result is a golden, custardy casserole with pockets of sweetness and crunch.

Prep: 20 min
Cook: 50 min
Wait: 9 hr
Total: 10 hr 10 min
Makes: 1 casserole (8 servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Assemble the strata the night before so the bread has time to absorb the custard
Bring eggs and heavy cream to room temperature about 30 minutes before mixing
Preheat oven to 350°F (175°C) for 15 minutes before baking

1
Toast the pecans
- Heat a dry skillet over medium heat.
- Add the 1½ cups (150 g) chopped pecans and toast for 4–5 minutes, stirring often, until fragrant and lightly darkened.
- Transfer to a plate and set aside to cool.
- This deepens their flavor and ensures they're crisp in the finished strata.
+ Show details− Hide details
Ready when: Pecans are fragrant and lightly browned
Tip: Don't skip toasting—it prevents soggy nuts and adds depth to the casserole.
2
Prepare the baking dish
- Brush a 9×13-inch (23×33 cm) baking dish generously with the 2 tablespoons (28 g) melted butter.
- Set aside.
3
Layer the bread mixture
- Spread half of the cubed bread (about 6 oz / 170 g) evenly in the prepared dish.
- Scatter half of the cranberries (¾ cup / 90 g) and half of the toasted pecans (¾ cup / 75 g) over the bread.
- Layer the remaining bread on top, then distribute the remaining cranberries and pecans evenly.
- The layering ensures every bite has flavor and texture.
+ Show details− Hide details
Tip: Use day-old bread so it's slightly dry and absorbs the custard better. Fresh bread will turn to mush.
4
Make the custard
- In a large mixing bowl, whisk together 8 room-temperature eggs, 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, ½ cup (100 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract, ¾ teaspoon (4 g) kosher salt, ½ teaspoon (1 g) ground nutmeg, and ½ teaspoon (1.5 g) ground cinnamon.
- Whisk until smooth and sugar is dissolved.
- The mixture should be pale and uniform.
+ Show details− Hide details
Ready when: Custard is smooth, pale, and sugar is fully dissolved
Tip: Use room-temperature eggs and cream for a smooth, lump-free custard.
5
Pour the custard
- Slowly pour the entire custard mixture over the layered bread, cranberries, and pecans.
- Gently press down with the back of a spatula to ensure the bread is submerged and the custard reaches all the way to the bottom of the dish.
- Some bread may float slightly—that's normal.
+ Show details− Hide details
Ready when: All bread pieces are moistened and custard fills the dish
Tip: Don't worry if you don't get every piece perfectly submerged—the waiting time will allow it to absorb.
6
Chill overnight
- Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
- The bread will continue to absorb the custard, and the flavors will meld.
- This step is crucial for a creamy, evenly custard-soaked strata.
+ Show details− Hide details
Tip: You can prepare this the night before and bake it fresh on Christmas morning.
7
Remove and preheatOven 350°F / 175°C
- Remove the strata from the refrigerator 30 minutes before baking.
- While it comes to room temperature, preheat your oven to 350°F (175°C).
+ Show details− Hide details
Tip: Bringing it to room temperature prevents the edges from overcooking while the center stays undercooked.
8
Optional topping
- If using the optional brown sugar topping, uncover the strata and sprinkle the ¼ cup (55 g) packed light brown sugar evenly over the surface.
- This creates a subtle caramelized crust.
+ Show details− Hide details
Tip: Skip this if you prefer less sweetness on top.
9
Bake the strataOven 350°F / 175°C
- Uncover the baking dish and bake at 350°F (175°C) for 45–50 minutes.
- The strata is done when the top is golden brown, the custard is set (but still slightly jiggly in the very center), and a knife inserted in the center comes out clean or with just a thin coating of custard.
- The internal temperature should reach 160°F (71°C).
+ Show details− Hide details
Ready when: Top is golden brown, custard is set, center is just barely jiggly, internal temperature 160°F (71°C)
Tip: If the top browns too quickly, tent loosely with foil in the last 10–15 minutes. Overbaking will result in a rubbery texture.
10
Rest before serving
- Let the strata rest at room temperature for 10 minutes.
- This allows the custard to set fully and makes it easier to portion and serve.
+ Show details− Hide details
Tip: Resist the urge to cut into it right away—the 10 minutes makes a real difference in texture.

Good to know

Tips

Day-old brioche or challah bread is ideal—it's slightly drier and absorbs the custard beautifully without disintegrating like fresh bread would.
Room-temperature eggs and cream whisk into a smooth custard without lumps; cold ingredients are harder to combine evenly.
Toasting the pecans is non-negotiable—it prevents them from becoming soggy and adds depth. A 4–5 minute toast in a dry skillet is all you need.
This strata freezes beautifully after baking, making it a perfect do-ahead dish for busy holiday mornings.

Make ahead

Assemble the strata completely through the overnight chill step (step 6) up to 24 hours ahead. Bake fresh on the morning you plan to serve it. You can also bake the strata the night before, cool it fully, wrap it in foil, and reheat it gently in a 325°F (163°C) oven for 20–25 minutes covered, or microwave individual portions if preferred.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover loosely and store for up to 3 days. Reheat in a 325°F (163°C) oven, covered, for 15–20 minutes, or microwave individual portions for 1–2 minutes. Freezer: wrap the fully cooled, cut strata in plastic wrap and foil; freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as above.

Substitutions

day-old brioche or challah bread → Panettone, sourdough, or English muffin bread. Any sturdy bread works; avoid very soft sandwich bread. Use day-old for best absorption.
dried cranberries → Dried cherries, dried blueberries, or raisins. Keep the same weight (180 g) for consistent texture and sweetness balance.
pecans → Walnuts or almonds. Toast the same way. Walnuts are earthier; almonds are slightly more delicate.
heavy cream → Half-and-half or whole milk (use 2½ cups / 600 ml total combined with milk). The custard will be slightly less rich but still creamy. Do not use fat-free milk.