Decadent Sharp Cheddar Strata and Use Up Before the Expiration Date!

Hi everyone!

As I looked through my fridge last night, I was horrified to see that the very expensive quart of heavy cream I bought  last month with the expiration date that seemed like it was YEARS off was about to expire!

I had had big plans for that quart of heavy cream: homemade ice cream, chicken potpie to name a couple.

There was NO WAY that I was going to let that heavy cream go to waste so since I aways make an egg strata for my parents of kids with special needs support group*, I would make it with heavy cream today instead of milk.


So crazy decadent!

How often do you have good intentions when you purchase food, let it go to waste and then decide to stop cooking altogether so as not to waste anymore? 

Please remember that if you take note of what is in your fridge every few days, you will be less likely to let food go to waste.

Here’s one suggestion: Make a list of the food you want to use up and put it on a note on your fridge.

My recipe was delicious and I do hope you enjoy it 🙂

***If you are a local and a parent of kids with special needs or know someone who does, email me for info on our group.

Sharp Cheddar Strata With Scallions:


8 eggs

2 cups Heavy Cream

one bunch of chopped scallions

1 1/2 cups grated sharp cheddar

2 -3 cups one inch cubes of bread (I like whole wheat Challah)

salt and pepper

1 tsp butter


Preheat oven to 350 degrees

1)   In a big bowl, whisk together the eggs and heavy cream.

2)  Add in 1/2 tsp salt and 1/4 tsp pepper and whisk. Set aside

3)  In a small saucepan melt the butter and saute scallions over a low flame for a few minutes until wilted.

4) Stir bread cubes and scallions into the egg mixture, add cheese, stir and pour the mixture into an 8″ X 8″  casserole dish

5) Bake uncovered for 30-40 minutes at 350 degrees until a knife comes out clean in the center.

*If the top is browning but the middle is still raw, cover with aluminum foil and bake a few more minutes until cooked through.


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