Instead of making croutons, use leftover bread to make a simple supper in the form of a strata. Like a savory bread pudding, this layered dish is filled with fleshy tomatoes and melted cheese. The recipe involves minimal prepwork giving you plenty of time to unwind after a long day. Pair with a glass of wine and a green salad. For the recipe, read more.
From iVillage
Ingredients
1 tablespoon olive oil
1/2 pound stale country bread, sliced about 1/2-inch thick
2 large cloves garlic, 1 sliced in half, the other minced
1 pound fresh tomatoes (about 3 medium) sliced 1/3-inch thick
1/3 cup Gruyere cheese, grated
1/2 cup goat cheese, crumbled
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme, picked
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
2 cups milk
Directions
- Preheat the oven to 350 degrees F.
- Oil a 2-quart baking or gratin dish. Rub the bread slices with garlic halves.
- Mix the minced garlic with the tomatoes, season with a pinch of salt and pepper, and set aside. Layer half the bread slices in the baking dish. Top with half the reserved tomatoes, half the cheeses, half the herbs and half the salt and pepper. Repeat the layers.
- Beat together the eggs and milk. Pour over the bread-tomato mixture. Place the dish on a baking sheet and bake for 40 to 50 minutes until puffed and browned. Serve hot or at room temperature.
Serves 4 to 6.
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Oliver Bonas
Marithe' F. Girbaud
Azzaro
that really does seem easy enough, and since it's all veggies and cheese i think that i can even do that. i might have to try it when i have those ingredients in my house
1Yum, I know what I'm making for dinner. I have a little over half a loaf of roasted garlic bread left so I think I'll use it for this. I probably won't rub garlic on the bread since it's got garlic in it already.
2Ooooh, that looks delicious!! I'll have to save this recipe for the summer when my mom's tomatoes come in.
3ive never had strata... its not too... bready?
4This looks very good, something I never would have thought to have made before.
5this looks yummy!
6looooooove goat cheese!
7This is a great idea. Never would have thought to make it but I always need ways to get rid of leftover bread!
8i've never had a strata that didn't have to sit in the fridge over night, but this would be great when pressed for time!
9this sounds sooooooo good... some of my favorite things in one dish! mouth is watering.
10So I was super pressed for time last night, but this looked delicious, so I threw something together that isn't really strata. I got some crusty bread, rubbed olive oil on two slices with salt and pepper and then covered them in canned (gasp! - I know) diced tomatoes, a little more pepper, and grated fontina. I broiled the toasts in the oven for about 8 minutes until the cheese was golden brown. It was delicious and so easy! Thank you for the inspiration, hopefully I'll make the real strata with the rest of my crusty loaf.
11I made the recipe last night. I thought I was doing my body a favor by using the new egg beaters instead of eggs.... well it extended the cook time by about 25 minutes! Next time I'll just stick with eggs, and I will make it again because it was good!
12My dad would love this.
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