Tomato Parmesan Strata
Elevate your brunch game with this irresistible Tomato Parmesan Strata, a savory and satisfying baked casserole that combines tender chunks of day-old crusty bread with roasted grape tomatoes, a duo of melty mozzarella and Parmesan cheeses, and a fragrant, herb-infused custard. Perfect for feeding a crowd, this dish is easy to prepare ahead, making it a versatile option for busy mornings or festive gatherings. The combination of creamy eggs, rich heavy cream, and aromatic spices like garlic, oregano, and basil ensures every bite is bursting with flavor, while a golden, bubbly topping adds a touch of indulgence. Serve it warm, garnished with fresh parsley, for a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 8 cups day-old crusty bread (e.g., sourdough or baguette)
- 2 cups grape or cherry tomatoes, halved
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cut the day-old bread into 1-inch cubes. Spread the cubes evenly in the baking dish.
In a skillet, heat the olive oil over medium heat. Add the halved tomatoes and sauté for 3–4 minutes, until they soften slightly. Spread the sautéed tomatoes over the bread cubes in the dish.
Sprinkle the Parmesan cheese and mozzarella cheese evenly over the bread and tomatoes.
In a large mixing bowl, whisk together the eggs, milk, cream, garlic powder, oregano, basil, salt, and black pepper until smooth.
Pour the egg mixture evenly over the bread, ensuring all pieces are soaked. Gently press down on the bread with a spatula to help it absorb the custard.
Cover the baking dish with foil and let it sit for at least 15 minutes, or refrigerate overnight for a make-ahead option.
Bake the covered strata in the preheated oven for 30 minutes. Then, uncover and bake for an additional 20 minutes, or until the top is golden brown and the custard is set.
Remove the strata from the oven and let it cool for 5–10 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 453 mg | 35% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 548 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.
