Ham and Tomato Strata
This is great in the summer when you can get the ingredients fresh from the garden.
- 1 tablespoon unsalted butter
- 12 large eggs
- 1 ½ cups milk
- ½ cup heavy cream
- Pinch freshly grated nutmeg
- Pinch cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup diced baked ham
- 1 cup tomatoes, drained and chopped (or thinly sliced)
- 1 tablespoon minced parsley
- 2 tablespoons basil leaves, chopped
- 1 ½ teaspoons thinly sliced fresh chives
- 2 cups shredded mozzarella cheese
- 1 pound day-old sturdy bread, crust removed and cut into small cubes
Grease a 13"x9"x2" baking dish.
In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper. Set aside. In a small bowl, toss together the tomatoes, basil, parsley, and chives. Add diced ham to herbs, and toss.
To make the strata: Put a layer of 1/3 of the bread in the prepared dish. Scatter 1/2 cup of the cheese over the bread, add a layer of the ham mixture, then a layer of sliced or diced tomatoes. Repeat. Top with a final layer of bread and remaining cheese.
Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard. Melt the remaining 1 tablespoon of butter and drizzle it over the strata. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes. Let rest 10 minutes before serving.
8 servings
