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Overnight Bacon Tomato Sourdough Strata
Melissa Hart

Overnight Bacon Tomato Sourdough Strata

Sourdough stands up to a long soak, and crisp bacon brings enough fat that the custard needs no cream. Seeded, drained tomatoes keep fresh flavor in the pan without making a wet pocket around every piece. Save the bacon until it is cool and crisp before layering.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 12 ounces bacon cut into 1/2-inch pieces
  • 10 cups day-old sourdough bread cubes
  • 2 medium Roma tomatoes seeded and diced
  • 2 cups shredded Monterey Jack cheese
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1 tablespoon butter for the dish

Method
 

  1. Cook the bacon in a skillet until crisp. Drain it on paper towels and cool completely. Blot the diced tomatoes dry.
  2. Butter a 9-by-13-inch dish. Layer the sourdough, bacon, tomatoes and cheese evenly.
  3. Whisk the eggs, milk, salt, pepper and onion powder. Pour over the bread and press the top gently into the custard.
  4. Cover and refrigerate for 8 to 16 hours. Set the dish out for 30 minutes while the oven heats to 350°F.
  5. Bake uncovered for 50 to 55 minutes until the center is puffed and reaches 160°F. Rest 10 minutes before slicing.