Sourdough Strata with Tomatoes and Greens

By nancystrini

Not too eggy, not too cheesy. I prefer kale to spinach on this one.

Ingredients

• 8 plum tomatoes, quartered lenghwise
• 1 T chopped fresh thyme
• 2 T EVOO
• Kosher salt and freshly ground black pepper
• 3 cups whole milk
• 8 large eggs
• 10 oz. grated Fontina cheese
• 1 cup grated parmesan cheese
• 1/4 t cayenne pepper
• 1 1 lb. loaf sourdough bread, cut into 1 inch cubes
• 4 cups chopped greens, such as kale, spinach or arugula

Preparation

Step 1

Preheat oven to 350. Toss the tomatoes with the thyme, oil and 1/2 t each salt and black pepper. Spread on a baking sheet and roast, stirring once or twice, until slightly dried and browned in spots--one hour to one hour and 15 minutes.

Whisk the milk, eggs, fontina, 3/4 c parmesan, cayenne, and 1 t salt and 1/4 black pepper in large bowl. Add bread cubes and greens and toss to coat. Pour into 3 qt. baking dish, then top with roasted tomatoes.

Cover and refrigerate overnight.

Next day: Preheat oven to 350. Sprinkle the strata with the remaining 1/4 cup parmesan cheese, and bake uncovered for 45 minutes, or until brown and almost set.

Turn off oven and let strata set for 10 min before serving.