Sun-Dried Tomato Strata

Sun-Dried Tomato Strata

(12 servings)    Printable Version
  • 18 half-inch-thick slices day-old bread (crusts trimmed) - Italian or sourdough bread work great
  • 2 cups milk
  • 8 large eggs - lightly beaten
  • 1 cup half-and-half
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded fontina cheese
  • 1 cup freshly grated Parmesan cheese
  • 1 cup oil-packed sun-dried tomatoes (drained well and cut into thin slivers)
  • 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.


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.

Mr Breakfast would like to thank gifford for this recipe.

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