Thursday, August 30, 2012

Tomato-Cheddar Strata with Broccoli

Happy Thursday!
I am very excited to share this recipe with you!  I found it in the February 2012 issue of Country Living Magazine and could not wait to try it myself.  It is pretty simple and delicious and perfect for breakfast, brunch or dinner!  We had it for dinner last night paired with a simple green salad and it was just perfect.  I'm thinking I will definitely have the leftovers for breakfast and maybe for lunch too.  :)  So, without further ado...

Tomato-Cheddar Strata with Broccoli
Makes 8 servings
Working time 15 minutes
Total time 2hr. 15 minutes
41/2 cups 1 inch bread cubes
Butter, for greasing dish
6 oz (or about 11/2 cups) shredded Cheddar
1 cup halved grape tomatoes
1 cup frozen (I used fresh) broccoli florets
11/2 tablespoons chopped fresh Italian parsley
8 large eggs
3 cups milk
11/4 teaspoons salt
1/8 teaspoon freshly ground pepper
4 oz (or about 1/2 cup) ricotta cheese
1 teaspoon herbes de Provence (I just used what I had on hand which was parsley and basil)

1. Place bread in a buttered 9 by 13 inch baking dish.  Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.  Pour egg mixture over bread and gently press to soak every cube.  Add dollops of ricotta over top.  Sprinkle strata with herbes de Provence and remaining Cheddar.  Cover and refrigerate for several hours or up to overnight.
3.  Remove strata from refrigerator and bring to room temperature, about 1 hour.  Meanwhile, prehear oven to 350*F.  Bake until strata is puffed and lightly golden brown, about 1 hour.  Set aside to cool for 10 minutes.  Garnish with remaining parsley.  Serve warm or at room temperature. 

we had ours warm

serving up the goodness!

I hope you try this out and enjoy it as much as we did!
Have a great day!

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