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,
- 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
- 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.
- Main Dishes, Eggs