• 4servings
  • 180minutes
  • 470calories

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Ingredients Jump to Instructions ↓

  1. 10 slices white sandwich bread

  2. 4 tomatoes cut in 1/2-in.-thick slices

  3. 1 cup shredded Cheddar cheese (4 oz)

  4. 4 scallions, trimmed and sliced

  5. 4 large eggs

  6. 2 cups milk

  7. 1/2 tsp salt

Instructions Jump to Ingredients ↑

  1. Lightly grease an 8-in. square baking dish.

  2. Place 4 slices bread over bottom of dish. Arrange half the tomatoes, cheese and scallions on top. Cover with remaining 6 slices bread (overlapping) and rest of the tomatoes, cheese and scallions.

  3. Whisk eggs in a large bowl to mix yolks and whites. Add milk and salt; whisk until blended. Pour over bread, cover and refrigerate at least 2 hours or up to 24 hours.

  4. Heat oven to 350°F. Uncover and bake strata 40 to 45 minutes until puffed and golden, and a narrow knife inserted near center comes out clean. Tip: Bread that’s a bit stale is fine to use in this puffy layered casserole.Core the tomatoes, then slice with a serrated knife.


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