When you're looking to satisfy a brunch crowd without having to cook eggs individually for every guest, strata is just the ticket. But even though it's a casserole, strata (breakfast bread pudding) can be tricky to pull off. Its success depends largely on texture: You're shooting for a toasty top layer of bread with moist, custardy goodness inside. Not too dry or soggy. For the custard in this one, we combine eggs with fat-free evaporated milk, which brings thick, creamy texture. This thick consistency is key; it'll moisten the bread in the strata but won't oversaturate and sog it out.
Photo: Johnny Miller; Styling: Sarah Smart