56
      Wednesday
      86 / 59
      Thursday
      83 / 58
      Friday
      76 / 53

      Sunday Brunch: Broccoli Tomato Cheddar Strata

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      Tomato , Cheddar and Broccoli Strata

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      Ingredients

      {}{}{}{}{}{}{}{}{}{}{}{}{}{}{} {}{}{} 4 1/2 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes

      {}{}{} Butter, for greasing dish

      {}{}{} 6 ounce(s) shredded Cheddar (about 1 1/2 cups)

      {}{}{} 1 cup(s) halved grape tomatoes

      {}{}{} 1 cup(s) frozen broccoli florets

      {}{}{} 1 1/2 tablespoon(s) chopped fresh Italian parsley

      {}{}{} 8 large eggs

      {}{}{} 3 cup(s) milk

      {}{}{} 1 1/4 teaspoon(s) salt

      {}{}{} 1/8 teaspoon(s) freshly ground pepper

      {}{}{} 4 ounce(s) (1/2 cup) ricotta cheese

      {}{}{} 1/2 tsp. of dried basil,

      1/2 tsp. dried oregano

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      Directions

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      {}{}{} Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.

      {}{}{} 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 herbs {}and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.

      {}{}{} Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees 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

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