Articles & Recipes

Sunrise-Sunset Apple Bacon Strata

March 18, 2019

This works perfectly for brunch or an easy Spring-time supper. Serve with maple syrup in the morning or a green salad at night. What could be easier!

Ingredients Makes 6 servings

6 slices bacon, chopped 6
6 eggs 6
1 cup half-and-half (10%) cream or whole milk 250 mL
2 tsp chopped fresh thyme (or 1⁄4 tsp/1 mL dried) 10 mL
1 tsp Dijon mustard 5 mL
1⁄2 tsp salt 2 mL
1⁄8 tsp pepper 0.5 mL
4 cups cubed white bread (see Tip) 1 L
4 green onions, chopped 4
2 red-skinned apples (unpeeled), grated 2
2 cups shredded smoked Gouda or extra-sharp (extra-old) Cheddar cheese, divided 500 mL


  • Grease the insert of a 31⁄2- to 4-quart slow cooker.
  1. In a skillet, brown bacon over medium-high heat. Using a slotted spoon, transfer bacon to a plate lined with paper towels.
  2. In a large bowl, whisk together eggs, cream, thyme, mustard, salt and pepper. Place half the bread in prepared slow cooker. Arrange cooked bacon, green onions, apples and 1 cup (250 mL) cheese on top
  3. Pour in half the egg mixture and scatter with remaining bread. Pour in remaining egg mixture, gently pushing bread down to submerge.
  4. Cover and refrigerate for at least 4 hours or overnight. Transfer insert to slow cooker base.
  5. Cook on High for 2 to 21⁄2 hours, until set and puffed. Turn off slow cooker. Sprinkle remaining cheese over top; cover and let stand for 10 minutes, until cheese melts.
For best results, use stale bread, as it better absorbs the egg mixture. To dry the bread, you can leave it uncovered at room temperature for 12 hours or overnight before assembling the strata. Stratas are a great way to use up bread that’s a few days old. Stale bread lends structure to the strata and prevents it from becoming too soggy.


Buy the Book


An exciting new collection of recipes from the Best of Bridge kitchen that are not only delicious but incredibly convenient

Sally Vaughan-Johnston and Best of Bridge — the team that brought...

Buy Now


View store listing