adapted from Guild House Cookbook
Serves 12
1 loaf sourdough bread, crust removed, slice into 1/2 inch thick pieces
1 lb. cheddar cheese, grated
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
2 cup ham, finely chopped and well packed
2 T minced instant onion
6 eggs, slightly beaten
3 1/2 cups half and half
1 tsp salt
1 tsp dried mustard
1 tsp Worcestershire sauce
Thaw and drain broccoli; set aside. Place slices of bread in the bottom of a well-greased baking dish (9 X 13). You may need to cut some pieces so the the bottom is covered. Reserve some of the bread for the top. Sprinkle grated cheese over the bread, saving enough for the top. Ad the well-drained broccoli, distributing evenly. Sprinkle the onion over the broccoli. Layer the ham over the onion. Arrange the remaining bread on top.
Combine the eggs, half and half, salt, mustard, and Worcestershire Sauce. Mix well and pour over the bread. Cover and refrigerate overnight. Bake, uncovered, on a baking sheet, for one hour at 325° F. Cover with foil if the strata becomes too brown. Sprinkle with grated cheddar cheese the last 5 minutes of baking time. Let stand 10 minutes before serving.