Sourdough Strata With Tomatoes and Greens

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 10 min
  • Cook: 2 hr 10 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. 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.

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