Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 8
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1 head garlic, cut in half
- ½ tsp whole black peppercorns
- 1 bay leaf
- 2 sprigs thyme
- 350ml/12fl oz full-fat milk
- 350ml/12fl oz double cream
- 6 free-range eggs
- 75g/2½oz Parmesan, grated
- 8 stale hot cross buns, cut in half
- 150g/5½oz Gruyère cheese, grated
- 8 sage leaves
- 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved
- 2 tbsp maple syrup, for brushing
Method
Preheat the oven to 170C/150C Fan/Gas 3.
Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes.
Crack the eggs into a large mixing bowl and beat them together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine.
Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns.
Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan.
Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve.