Fill this sourdough strata with sun-dried tomatoes, Cheddar and scallions.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
9 hr 20 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Butter a 9-by-13-inch baking dish.

Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.

Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)

On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Berry Strata

Recipe courtesy of Giada De Laurentiis

Strawberry Strata

Recipe courtesy of Giada De Laurentiis

Spicy Strata

Recipe courtesy of Aida Mollenkamp

Panzanella Strata

Recipe courtesy of Rachael Ray

Berry Strata

Recipe courtesy of Giada De Laurentiis

Cheddar Tomato Fondue

Recipe courtesy of Gourmet Magazine

Sausage Kale Strata

Recipe courtesy of Ree Drummond

Holiday Sausage Strata

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories