Preheat your oven to 375° F and butter an 8 x 8-inch glass pan and set aside.
In a large bowl, mix together the milk, eggs, salt, and pepper. In a medium-size bowl, toss the cheeses together.
Place 2 pieces of bread on the bottom of the prepared pan. The bread should cover most of the bottom. If it doesn’t not, add another piece of bread or part of one to fill in the gap. Sprinkle with one third of the cheese. Place the second layer of bread over the cheese and again, fill in any large gaps with extra bread. Carefully pour the milk and egg mixture over the entire casserole. It will seem lie a lot, but the bread will soak it up as it cooks. Top with the remaining cheese. (At this point you can cover and refrigerate the strata for up to 24 hours before baking.)
Bake for 45 to 50 minutes, or until the casserole is very puffy and the cheese is golden brown on the top. Let sit for about 10 minutes before cutting and serving.
This is a custardy and soufflé-like recipe, it will deflate a bit after it comes out of the oven.
Use whatever cheeses you have on hand to make this cheese strata.