tomato, basil and mozzerella strata
 
 
Ingredients
  • 1 loaf of french bread torn into 1" to 2" pieces
  • ½ cup sundried tomatoes roughly chopped
  • 8oz fresh mozzerella cut into ½" strips
  • 1 bunch basil, chiffonade cut (aka leaves piled on top of each other, rolled and then cut in strips)
  • 6 eggs
  • 3 tbsp butter (1 for greasing dish, the other 2 melted)
  • 2 cups milk
  • 1 tsp salt
  • ½ tsp fresh cracked pepper
  • ¼ cup grated parmesan
Instructions
  1. Preheat oven 350F and grease 9X13 baking dish with 1tbsp butter.
  2. Place torn bread on baking sheet and toast in oven for 8 minutes (or until lightly toasted).
  3. Put bread, mozzerella, sun dried tomatoes and most of basil (reserve a little) in baking dish.
  4. Whisk eggs, milk, melted 2tbsp butter, salt and pepper in a large bowl.
  5. Pour egg mixture over bread mixture and top with grated parmesan.
  6. Cover with plastic and chill in fridge overnight (or at least 8 hours).
  7. Preheat oven 350F and take plastic off strata. Bake for 30 to 40 minutes or until center is set.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/12/18/tomato-basil-and-mozzerella-strata/