Photo: Sourdough Strata With Tomatoes and Greens Recipe
Ingredients
- 8 plum tomatoes, quartered lengthwise
- 1 tablespoon chopped fresh thyme
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 cups whole milk
- 8 large eggs
- 10 ounces Italian fontina cheese, grated (about 3 cups)
- 1 cup grated parmesan cheese
- 1/4 teaspoon cayenne pepper
- 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
- 4 cups chopped greens, such as kale, spinach or arugula
Directions
Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.
Photograph by Tina Rupp
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By kantaks203
on January 29, 2012
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Brought this dish for a church brunch and it was the only one that had been completely cleaned out!! It is amazing with great flavor!!!!!
By pallavyr_9070327
Ohio
on December 30, 2011
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I made this for Christmas Day Brunch, and everyone thought it was delicious! I used kale, which turned out wonderfully. Definitely will make this again for brunch on another day!
By nancydomin
on December 25, 2011
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I thought this dish was wonderful! Definitely do not skip the roasted tomatoes...they make the dish. I did not prepare the night before. I prepared the egg/bread/arugula mixture while the tomatoes were roasting, topped the strata as soon as they were done, and popped it right into the oven. I did not think it was bland at all, nor was there too much bread. I did not do the bread by weight, however...I used the cup measurement. Maybe that was the difference. Next time I will probably throw in some smoked sausage just to change it up a little.
Read all 16 reviews