Sunday, December 18, 2011

Holiday Recipe Spectacular ~ A Holiday Brunch: Sourdough Strata

Picture of Sourdough Strata With Tomatoes and Greens Recipe
Sourdough Strata with Tomatoes and Greens, perfect for a holiday brunch with the family, and maybe a mimosa if you desire.  There's nothing like cooked tomatoes in any Italian recipe, they are delicious!  This could also go for our Anti-Chicken Fingers Movement Recipe, you can cook this anytime of the year.  Takes about 2 1/2 hours, ENJOY!


  • 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 mixed Italian cheese, grated (about 3 cups)
  • 1 cup grated parmesan
  • 1/4 teaspoon cayenne pepper
  • 1 1-pound loaf sourdough bread, cut into 1-inch cubes (about 8 cups)
  • 4 cups chopped greens, such as kale, spinach or arugula.  I would suggest spinach.  A great way to sneak in a healthy veggie & it's delish.


Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black 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 the milk, eggs, italian cheese, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 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 the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.