Tomato Basil and Cheese Strata
Elevate your brunch game with this irresistibly savory Tomato Basil and Cheese Strata, a baked casserole that's bursting with fresh flavors and gooey, melted cheese. This make-ahead recipe layers cubes of day-old bread, vine-ripened tomatoes, fragrant basil leaves, and a blend of mozzarella and Parmesan cheese, all soaked in a rich, creamy custard made with eggs, milk, and heavy cream. Perfectly golden on top and soft inside, this strata is easy to prepare yet sophisticated enough for special occasions. Whether served as a crowd-pleasing brunch centerpiece or a cozy dinner option, each bite delivers a delightful combination of cheesy, herby, and tangy goodness. Ready in just over an hour and ideal for feeding a group, this dish is a must-try for lovers of Italian-inspired flavors.
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Recipe Information
Ingredients
- 8 slices Day-old bread (sourdough or French bread)
- 4 pieces Large tomatoes
- 1 cup Fresh basil leaves
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 6 pieces Large eggs
- 2 cups Milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Slice the bread into 1-inch cubes and spread half of them evenly across the bottom of the baking dish.
Slice the tomatoes into 1/4-inch thick rounds and layer half of them over the bread cubes.
Scatter half of the basil leaves on top of the tomatoes, ensuring an even distribution.
Sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan over the tomato and basil layer.
Repeat the layers with the remaining bread cubes, tomatoes, basil leaves, and cheeses.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until smooth and fully combined.
Slowly pour the egg mixture evenly over the layered ingredients in the baking dish, allowing the bread to soak up the liquid.
Cover the dish with aluminum foil and let it sit for 15 minutes to ensure the bread absorbs the custard.
Place the dish in the preheated oven and bake covered for 30 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the custard is set.
Let the strata cool for 5-10 minutes before serving. Garnish with additional basil leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.3 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 599 mg | 46% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
