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.
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