Strata Step 1 You will need to coat the back of each piece of (defrosted) bread with some butter or margarine (whichever you prefer), and you will coat the front with gluten free Dijon mustard. Using a plate, place the first piece of bread on the bottom with the margarine facing down – then place a piece of ham on top of the bread (the gluten free Dijon mustard should be facing upwards), along with a piece of cheese on top of the ham. You will repeat this process until you have used up all of the bread, ham and cheese. Once you have the stack of bread, ham and cheese; you will need to take a knife and cut the bread in half at an angle in order to make triangles. We coated the blade of the knife with some olive oil to make the bread easier to cut, this helps to avoid having the mustard and butter sticking to the knife.
Take out a 9×9 inch pan and coat the inside with non-stick spray. Lay the 2 stacks of bread along their long flat edge. You should be able to lay the bread in 2 rows. If you are unable to lay the bread in two rows try angling the bread or offsetting each piece as you could allow space in between the pieces if you wish.
Strata Step 2 Then using a mixing bowl – mix the eggs and milk and then evenly pour the mixture over the bread, allowing the bread to absorb the mix. Cover the dish with plastic wrap and chill for a minimum of 2 hours, but up to 23 hours in the refrigerator (we chose to chill it overnight in order to be able to cook it in the morning for a nice warm breakfast).
When you are ready to cook the dish remove it from the refrigerator and remove the plastic wrap and replace it with aluminum foil. Heat your oven to 350 degrees. Bake the dish with the aluminum foil top for 20 minutes, then remove the foil cover and bake for an additional 25 minutes. You may wish to broil the top of the dish to crisp the bread, but make sure that you do not burn the top. Remove the dish and serve warm (we liked ours with some ketchup). Enjoy!