1- 16 oz Potato bread loaf
1 lb fully cooked ham, cubed ( I used Turkey ham)
1 1/2 cups shredded Swiss
For the custard:
6 large eggs
1 cups whole milk
1 1/2 cup low fat half & half
1 tsp. cinnamon
1 tsp salt
1/4-1/2 tsp black pepper
4 slices of stick butter
Butter the bottom and sides of a 9 x 13 inch baking dish. Slice the potato bread into 3/4 inch slices. Cut each slice through the middle then into bite size cubes.
Layer half of the cubes in the bottom of the baking dish. Arrange the cubed ham over the bread.
Sprinkle shredded Swiss cheese over the cubed ham layer, and arrange the top layer of bread cubes over the cheese.
Take the sliced butter and cut into little pieces and dot over the bread cubes.
In a medium mixing bowl, whisk together 1 cup of whole milk, 1 1/2 cups of low fat half & half, 6 large eggs, 1 tsp salt, 1/4 tsp black pepper and 1 teaspoon cinnamon Pour the custard evenly over the layers of bread cubes, ham and cheese.
Using a spoon, gently press the bread cubes into the custard, then cover tightly with plastic wrap. Place the dish into the refrigerator to chill overnight.
Preheat oven to 350 and remove plastic wrap , lightly cover with foil and bake for 30 min. then remove foil and drizzle strata with maple syrup and bake for another 20 min. Serve with maple syrup. serves 12