Prep time: 10 minutes
Cook time: 4½ hours
8 large eggs
2 cups whole or low-fat milk
6 shakes Tabasco sauce
1 tablespoon Dijon mustard
8 cups torn soft-crusted
French bread (if the crust is crispy, remove it and use the center of the bread)
8 ounces (227 g) sliced
Black Forest ham, cut into matchsticks
3 cups shredded Gruyère cheese
4 tablespoons (½ stick) unsalted butter, melted
Lightly grease the insert of a 5- to 7-quart crock pot with nonstick cooking spray or use a slow-cooker liner as per the manufacturer’s directions.
In a large bowl, whisk together the eggs, milk, Tabasco, and mustard until well blended. Add the bread and ham to the bowl, stirring to ensure the bread is fully saturated and the ham is evenly distributed.
Spoon half of the bread mixture into the crock pot and sprinkle half of the cheese on top. Repeat the layers and drizzle with melted butter.
Cover and cook on low for 4 hours, or until the strata is fully cooked (reaching an internal temperature of 170ºF / 77ºC when checked with an instant-read thermometer). Remove the lid and cook for an additional 30 minutes.
Serve the strata from the crock pot set on the warm setting.