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Sun-Dried Tomato Strata
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(12 servings)
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- 18 half-inch-thick slices day-old bread (crusts trimmed) - Italian or sourdough bread work great
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2 cups milk
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8 large eggs - lightly beaten
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1 cup half-and-half
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2 cups shredded mozzarella cheese
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2 cups shredded fontina cheese
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1 cup freshly grated Parmesan cheese
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1 cup oil-packed sun-dried tomatoes (drained well and cut into thin slivers)
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1/3 cup packed shredded fresh basil leaves
Preheat the oven to 350 degrees. Prepare a deep 9x13 baking dish by spraying the inside generously with cooking spray.
Place the bread slices in a large bowl. Pour the milk over the bread and soak for 15 minutes - turning bread slices over after 5 minutes.
In another bowl, stir together the beaten eggs, half-and-half, mozzarella, fontina, and Parmesan.
Place one third of the bread slices in the bottom of the baking dish. Scatter on a third each of the sun-dried tomatoes and basil, then spread on one-third of the egg-cheese mixture. Repeat with two more layers each of the remaining bread, tomatoes and basil, and egg-cheese mixture.
Bake 1 hour until bubbly and golden brown.
Let stand for 10 minutes before cutting into portions and serving.
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Instead of halving this recipe, consider making the whole thing. Microwaved leftover portions taste just as good if not better than when it's fresh from the oven.
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Mr Breakfast would like to thank gifford for this recipe.
Recipe number 2805. Submitted 4/2/2010.
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