Sourdough Strata With Tomatoes And Spinach Food

TOMATO-CHEDDAR STRATA

Tomato-Cheddar Strata image

Fill this sourdough strata with sun-dried tomatoes, Cheddar and scallions.

Provided by Food Network Kitchen

Time 9h20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

Unsalted butter, at room temperature, for the baking dish
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
Kosher salt and freshly ground black pepper
One 12-ounce loaf sourdough bread, preferably stale, crust removed, cut into 1-inch cubes (about 6 cups)
2 cups shredded sharp Cheddar
1 cup sun-dried tomatoes packed in oil, drained, patted dry and chopped
1/4 cup thinly sliced scallions

Steps:

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.

SOURDOUGH STRATA WITH TOMATOES AND GREENS

SOURDOUGH STRATA WITH TOMATOES AND GREENS image

Categories Bread Egg Breakfast High Fiber

Yield 6-8 servings

Number Of Ingredients 11

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

Steps:

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.

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