Leek, Sage and Gruyère Breakfast Strata

• 400 g Crusty white bread, day-old, sturdy white loaf
• 350 g Leek, white and pale green parts
• 150 g Gruyère cheese
• 30 g Unsalted butter
• 4 g Fresh sage
• 6 large Egg
• 600 ml Whole milk
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper

1. Cut the bread into 3 cm cubes and coarsely grate the Gruyère. Trim the leeks, split lengthways, rinse between the layers and slice thinly, then finely chop the sage.
2. Reserve 5 g butter to grease a 3-litre baking dish, about 30 × 20 cm, and melt the remaining butter in a 28 cm frying pan over a medium-low heat. Add the leeks and cook for 8–10 minutes, stirring, until soft and no watery liquid remains, then stir in the sage for 30 seconds.
3. Whisk the eggs with the milk, salt and pepper in a large bowl. Add the bread, leeks and 100 g of the cheese, keeping the remaining 50 g for the top, then fold gently until coated and transfer to the greased dish.
4. Press the bread gently into the custard and leave to soak for 30 minutes, pressing once more halfway through. Heat the oven to 180°C (355°F) during the final 15 minutes of soaking, then scatter over the reserved cheese.
5. Bake on the middle shelf for 45–50 minutes until the top is golden, the centre is set without liquid custard and a thermometer in the centre reads 74°C (165°F). If the top browns too quickly, cover loosely with foil for the remaining baking time.
6. Rest for 10 minutes so the custard settles, then divide into six portions and serve warm on plates. Lift each portion with a broad spatula to keep its browned top attached.

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