tomato, basil and mozzerella strata
- 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
- Preheat oven 350F and grease 9X13 baking dish with 1tbsp butter.
- Place torn bread on baking sheet and toast in oven for 8 minutes (or until lightly toasted).
- Put bread, mozzerella, sun dried tomatoes and most of basil (reserve a little) in baking dish.
- Whisk eggs, milk, melted 2tbsp butter, salt and pepper in a large bowl.
- Pour egg mixture over bread mixture and top with grated parmesan.
- Cover with plastic and chill in fridge overnight (or at least 8 hours).
- 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/
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