Follow these steps for perfect results
plum tomatoes
quartered lengthwise
fresh thyme
chopped
extra-virgin olive oil
kosher salt
freshly ground black pepper
whole milk
large eggs
Italian fontina cheese
grated
parmesan cheese
grated
cayenne pepper
sourdough bread
cut into 1-inch cubes
greens
chopped
Preheat the oven to 350 degrees F.
Toss the quartered plum tomatoes with the chopped fresh thyme, extra-virgin olive oil, 1/2 teaspoon Kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl.
Spread the seasoned tomatoes on a baking sheet.
Roast the tomatoes, stirring once or twice, until slightly dried and browned in spots, about 1 hour to 1 hour, 15 minutes.
Cool the roasted tomatoes completely.
Whisk together the whole milk, large eggs, grated Italian fontina cheese, 3/4 cup grated parmesan cheese, cayenne pepper, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
Add the sourdough bread cubes and chopped greens to the egg mixture.
Toss to coat all ingredients evenly.
Pour the mixture into a 3-quart baking dish.
Top with the cooled roasted tomatoes.
Cover the baking dish and refrigerate overnight.
The next day, preheat the oven to 350 degrees F.
Sprinkle the strata with the remaining 1/4 cup parmesan cheese.
Bake, uncovered, until golden brown and almost set, about 45 minutes.
Turn off the oven, but keep the strata inside for 10 minutes before serving.
Expert advice for the best results
Use day-old sourdough for best results.
Ensure bread is evenly coated with the egg mixture for uniform texture.
Adjust the greens based on personal preference; consider adding mushrooms or other vegetables.
For a richer flavor, use half-and-half instead of whole milk.
If you want to use fresh herbs other than thyme, consider rosemary, oregano or parsley.
Everything you need to know before you start
20 minutes
Can be assembled and refrigerated overnight.
Serve warm, garnished with a sprinkle of fresh thyme or a drizzle of olive oil.
Serve with a side salad.
Pair with a light vinaigrette.
Light and crisp to complement the richness of the strata.
Discover the story behind this recipe
A modern take on a classic Italian-American breakfast casserole.
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