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 collins.lara_12...
Somerville, MA
on September 03, 2012
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This was delicious! The roasted tomatoes are definitely essential - every bite that I got with a roasted tomato was like heaven in my mouth. I used a combo of arugula and spinach for the greens because I needed to use both up, and I substituted cherry tomatoes for the plums because my roommate had just collected a TON of cherry tomatoes from her garden. This is savory and flexible enough to be a dinner...definitely a keeper!
By fish0604
Kent, WA
on July 31, 2012
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Made this recipe twice now for when my whole large family was staying at my house. First time after finding it here and the second time by request. Great make ahead recipe. Easy to make and a crowd pleaser.
By bluexeyedxsweety
Princeton, NJ
on June 17, 2012
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I've made and reviewed this recipe before and loved it! This time, I made it with whole wheat Italian bread from the grocery store and used 1% milk, the equivalent egg beaters to eggs and half the amount of fontina cheese. N one knew it was lower fat or whole grain, and everyone loved it! One of the best, most versatile recipes I've used for brunch. Love it!
Read all 23 reviews