12 (½-inch-thick) slices sourdough bread, cubed
2 cups heirloom or vine-ripened tomatoes, cut into medium dice
½ cup chiffonade of fresh basil leaves
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
Salt and ground black pepper to taste
2 cups whole milk
2 cups heavy cream
8 large eggs
PREHEAT oven to 350°F. Grease 8-by-12-inch or similar size baking dish
ARRANGE bread cubes in baking dish; top evenly with tomatoes, followed by basil and cheese. Sprinkle with salt and pepper.
BEAT or whisk together milk, cream and eggs in a bowl until well combined; pour evenly over strata.
BAKE for 30 to 40 minutes or until puffed and golden brown, and knife inserted in center comes out clean.
Recipe courtesy of The Mountain Top Inn & Resort, Chittenden, VT.