Cashel Blue & Beer Bread "Ploughman's" Strata
English·(KASH-el Bloo and Beer Bred PLOW-manz STRAH-tuh)
Chapter 5: The Modern Irish American Pantry (Trader Joe's Hacks)
The traditional Ploughman's lunch—crusty bread, sharp cheddar, bracing pickles, and a pint—is a utilitarian masterpiece of the British and Irish pub. Here, those same sturdy, unpretentious flavors are dragged happily into the modern American kitchen and baked into a savory, wobbling custard. Using a trusty box of Trader Joe’s beer bread and a generous crumbling of buttery, mellow Cashel Blue, this is a deeply comforting, high-yielding synthesis of old-world charm and supermarket convenience that begs for a cold beer and a lazy Sunday morning.
Before you start
Bake and stale the beer bread one to two days prior.
Bake the Trader Joe's Beer Bread Mix according to the package instructions using an amber or stout beer, let it cool completely, cut into 1-inch cubes, and leave out on a baking sheet overnight to dry.
Ingredients
- Trader Joe's Beer Bread baked cooled and cut into 1-inch cubes1 loaf
- large eggs10
- whole milk2.5 cups
- whole-grain Dijon or English mustard2 tablespoons
- kosher salt1 teaspoon
- freshly ground black pepper1/2 teaspoon
- freshly grated nutmeg1/4 teaspoon
- Cashel Blue cheese crumbled5 ounces
- Trader Joe's Unexpected Cheddar grated1.5 cups
- thick-cut ham cut into half-inch cubes8 ounces
- Granny Smith apple cored and finely diced1 large
- pickled onions roughly chopped1/2 cup
- Branston pickle or sweet chutney1/4 cup
- unsalted butter for greasing1 tablespoon
Method
- 01
Grease the baking dish and build the foundation.
Butter a 9x13-inch baking dish generously, then spread half the dried beer bread cubes across the bottom, followed by half the diced ham, apples, and pickled onions.
- 02
Distribute the chutney and cheese.
Drop small dollops of the Branston pickle evenly across the first layer, then sprinkle with half the crumbled Cashel Blue and half the grated Unexpected Cheddar.
- 03
Layer the remaining solids.
Add the remaining bread cubes, ham, apples, and onions, reserving the rest of the cheese for the final topping.
- 04
Whisk the custard and hydrate the strata.
Vigorously whisk the eggs, milk, mustard, salt, pepper, and nutmeg until completely smooth, then pour it slowly over the layers, pressing down gently with your hands to ensure all the bread is submerged.
- 05
Top with the reserved cheese and rest overnight.
Sprinkle the remaining Cashel Blue and Cheddar evenly over the top, cover tightly with foil, and refrigerate for a minimum of 8 hours.
- 06
Temper and bake the strata.
Let the dish sit at room temperature for 30 minutes while preheating the oven to 350°F, then bake covered for 30 to 35 minutes.
- 07
Uncover and finish baking.
Remove the foil and bake for another 20 to 25 minutes until the strata is puffed, golden brown, and set in the center.
- 08
Rest before serving.
Allow the strata to rest for 10 to 15 minutes before slicing so the custard can cool slightly and firm up.
Notes
The overnight soak is entirely non-negotiable.
Dense beer bread requires hours to fully absorb the heavy custard, ensuring a silky interior rather than tragic pockets of dry, baked crumb.
Respect the blue cheese parameters.
If Cashel Blue is unavailable, opt for a mild, creamy blue like Gorgonzola Dolce; avoid aggressively sharp or dry blue cheeses that won't melt smoothly into the custard.
From The Irish American Table.