Cheese Strata with Ham & Tomatoes

Total Time:
1 hr 25 min
Prep:
30 min
Cook:
55 min
Ingredients
  • 12 large eggs
  • 11/2 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
  • 1. 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.

  • 2. 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.

  • 3. 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.

  • 4. Preheat to 350degreesF. Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes. Let rest 10 minutes before serving.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • 1. Preheat oven to 250F.

  • 2. 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.

  • 3. 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.

  • Yield: about 1 cup

  • Calories: 570

  • Total Fat: 35 grams

  • Saturated Fat: 16 grams

  • Total Carbohydrate: 37 grams

  • Protein: 27 grams

  • Sodium: 890 milligrams

  • Cholesterol: 385 milligrams

  • Fiber: 3 grams


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