Ham and Swiss Strata

Cut the brioche loaf into small, 1 inch cubes. Dice the ham into ¼ inch pieces and grate the Swiss cheese on the large holes of a box grater.

Spray two Suvie pans with cooking spray and spread half the cubed bread in an even layer between the two pans.

Top bread cubes with half of the ham and half the Swiss cheese. Repeat layering by covering with the remaining cubed bread and the rest of the ham and cheese.

In a large bowl whisk together eggs, milk, Dijon mustard, 1/2 tsp salt, and 1/2 tsp pepper.

Evenly divide the custard mixture between the two pans, making sure to soak as much of the bread as possible. Press down on top of the bread with a spatula in order to soak the bread thoroughly.

Remove the leaves from a sprig of rosemary and sprinkle on top of the strata. Insert pans into your Suvie, input settings, and cook now or schedule.

Bottom Zone: Slow Cook High for 1 hour

After the slow cook, broil the strata for 6-8 minutes or until the cheese is melted and the bits of bread sticking out start to brown (watch closely as this step can go fast).

Remove pan from Suvie, cut into squares, and serve.