Cheese Strata with Ham and Tomatoes
- Total: 1 hr 25 min
- Prep: 30 min
- Cook: 55 min
Ingredients
12 large eggs
1 1/2 cups milk
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
Pinch cayenne pepper
1 cup diced baked ham
1 cup Oven-Dried Tomatoes, chopped, recipe follows
1 tablespoon minced flat-leaf parsley
2 teaspoons thinly sliced fresh chives
2 cups shredded extra-sharp Cheddar cheese (about 8 ounces)
1 pound sourdough bread, crust trimmed, cut into 1-inch cubes
1 tablespoon unsalted butter, melted
Oven Dried Tomatoes:
2 pounds ripe plum tomatoes, cored and cut in half lengthwise
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
4 to 5 sprigs fresh herbs, such as thyme, rosemary, oregano, or marjoram
Directions
- Butter a 3-quart gratin dish or casserole. Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl. Toss ham, tomatoes, parsley, and chives together in a small bowl.
- Scatter 1/2 cup of cheese into prepared dish. Layer with 1/3 of bread and half of ham mixture. Repeat. Top strata with a final layer of bread and remaining 1 cup cheese.
- Pour egg mixture over top of dish and gently press to make moistened all bread layers. Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
- Preheat to 350 degrees F. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.
Oven Dried Tomatoes:
- Preheat oven to 250 degrees F.
- Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet. Sprinkle with salt. Bake until slightly shriveled but still plump, about 5 hours.
- If not using immediately, refrigerate dried tomatoes, covered, up to 4 days. Or, if desired, layer tomatoes with herb sprigs and add olive oil. Refrigerate, covered, for up to 2 weeks.