In a large bowl, add the eggs, milk, cream, basil leaves, salt and pepper and whisk together until just combined. Add the sourdough bread and place into the whisked egg mixture. Use your hands to toss the bread gently in the mixture, making sure the all the bread is evenly coated. Cover and place in the fridge for an hour or overnight to allow the bread to soak up the liquid.

In a large saucepan over low heat, heat the olive oil and add the bacon. Cook for 2 to 3 minutes until the bacon starts to turn golden, then add the diced onion and continue cooking for 5 minutes until the onion is soft and the bacon is crispy. Cook for a further 5 minutes until the onion is soft and the bacon is crispy. Remove from the heat and set aside to cool.

Preheat the oven to 180c/350f and lightly grease a 9-inch springform round pan. Add the cooked bacon, onion and diced scamorza to the soaked bread and stir gently to combine. Carefully transfer the mixture to the round pan, gently pressing down with a spoon. Place into the oven and bake for 45-50 minutes or until the top of the strata cake is golden and the centre of the cake is set.

Allow to cool in the pan for 20 minutes before removing and slicing. Serve warm or cold.