Strata with Broccoli & Sun-Dried Tomatoes
The ultimate brunch dish, strata can be assembled the night before and baked in the morning. It’s a great way to use leftover veggies and cheeses, but be fussy about the bread: It should be real French bread and at least a day old. If you only have fresh bread available, tear it into bite-size pieces, spread on a baking sheet, and toast briefly in an oven heated to 250°F.
- 4 tablespoons butter, plus more for greasing
- 1½ cups chopped onions
- 2 large cloves garlic, finely chopped
- 2 teaspoons dried oregano
- 1½ pounds (24 ounces) broccoli florets
- ¾ cup julienned sun-dried tomatoes
- 1 teaspoon salt, divided
- 1½ cups grated sharp cheddar
- 1½ cups finely grated Parmesan
- 8 large eggs
- ½ teaspoon ground black pepper
- ½ teaspoon grated fresh nutmeg
- 3 cups milk
- 8 cups torn, day-old French bread
- Melt butter in a large, deep skillet over medium heat. Add onions and cook until softened and translucent. Stir in garlic and oregano; cook 2 minutes. Add broccoli, sun-dried tomatoes, and ½ teaspoon salt. Cover and cook until broccoli is just tender.
- Combine cheeses; set aside. In a medium bowl, beat eggs, pepper, nutmeg, and remaining salt until blended, then beat in milk.
- To assemble strata, butter a large lasagna pan or 5-quart baking dish. Spread half the bread in the dish, top with half the broccoli mixture, and then half the cheese mixture. Repeat, layering remaining ingredients. Pour egg mixture over the filling, cover, and refrigerate 8 hours to overnight.
- Let strata come to room temperature before baking. Heat oven to 350°F. Bake 50 to 60 minutes, until golden and puffed. Let stand 5 minutes before serving.
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