Sourdough Strata

Alright my FNM ladies! Pull out your October 2010 issue and turn to page 119. You are going to love this strata.

First things first. Get your tomatoes ready. I never realized how much I love tomatoes until I roasted them in the oven. It really brings out a lot of flavors.

Aren't they gorgeous? Yes. I did snitch a few. I couldn't help it. Once you smell these you won't be able to resist either, so make a lot of extras.

Throw your eggs into a bowl. I just used the same bowl I used to mix the tomatoes and spices. It's all going to the same place right? Next throw in some milk.

Shred your fontina cheese. Then throw it into the bowl with your eggs and milk. Whisk it up really well. 

Next throw in some shredded parmesan cheese.


Then we're going to add some wonderful spices. Whisk in cayenne pepper, salt, and black pepper. 

Now you're using a really large bowl right? Did I mention that? You need a huge bowl for this because now we've got some cubed sourdough bread to add to the bowl. Mmm. Sourdough has to be one of my favorite types of bread.

Then add your greens. It can be anything really. I love spinach, so that's what I used. You could mix it up a little too with a variety.

Toss it all together. Then pull out a baking dish and dump it all in there.

Once you've got it spread out in your dish top it with those lovely roasted tomatoes. Cover it and stick it in the fridge overnight.

Then wake up bright and early sprinkle your strata with parmesan cheese and stick it in the oven. Bake for 45 minutes. Leave it in the oven for 10 minutes. Then pull it out of the oven and gobble all of the tomato, egg, cheese, and spinach goodness down!

Sourdough Strata with Tomatoes and Greens

8 plum tomatoes, quartered lengthwise

1 tablespoon chopped fresh thyme

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

3 cups whole milk

8 large eggs

10 ounces Italian fontina cheese, grated (about 3 cups)

1 cup grated parmesan cheese

¼ teaspoon cayenne peper

1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)

4 cups chopped greens

Preheat oven to 350˚. Toss the tomatoes with thyme, olive oil, and ½ teaspoon each salt, pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour 15 minutes.  Cool completely.

Whisk milk, eggs, fontina, ¾ cup parmesan, cayenne, 1 teaspoon salt and ¼ teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3 quart baking dish. Then top with the roasted tomatoes. Cover and refrigerate overnight.

The next day, preheat oven to  350˚. Sprinkle the strata with the remaining ¼ cup parmesan and bake, uncovered, until golden brown and almost set, about 1 hour. Turn off the oven, but keep the strata inside 10 minutes before serving.


Thank you Food Network Magazine October 2010 issue!