Go Back
Tomato Basil Strata
Melissa Hart

Tomato Basil Strata

A strata is the smart answer to stale bread. Tomatoes and mozzarella make it taste more like a baked sandwich than a brunch project. Drain the tomatoes after salting them. That keeps the custard tender rather than soaked.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 10 cups 1-inch cubes day-old Italian bread
  • 3 medium Roma tomatoes diced
  • 2 cups shredded mozzarella cheese
  • 8 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup chopped fresh basil
  • 1 tsp garlic powder
  • 1/2 cup grated Parmesan cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Toss the tomatoes with 1/4 teaspoon salt in a colander and let them drain for 10 minutes.
  3. Spread half the bread in the dish and add half the tomatoes, basil and mozzarella, then repeat the layers.
  4. Whisk the eggs, milk, garlic powder, remaining salt and pepper until smooth and pour the custard evenly over the bread.
  5. Press the bread gently into the custard, let it stand for 15 minutes and sprinkle the Parmesan over the top.
  6. Bake for 40 to 45 minutes, until puffed, golden and 160°F at the center.
  7. Rest for 10 minutes before cutting.