Here’s what to make for your next Sunday brunch. It’s mostly bread, milk, and eggs baked into savory Italian bread pudding. A rustic sourdough loaf works best. It soaks overnight in the milk and eggs, so the bread needs to be sturdy. As with an omelet, you can fill a strata with whatever you like, but if you’re not a born-and-bred Southerner, here’s the perfect place to get more comfortable with dry-cured country ham. Onions, peppers, and Parmesan complement the ham. I like some chopped collards in there too. The strata comes out almost like a cake that you can cut into slices. A little salad on the side makes the perfect go-with.