Tomato-Cheddar Strata with Broccoli

Well, I can add stratas to the list of foods I shall never attempt again. I have never had luck with these bread dishes. They get all brown and crunchy on top and you think they are done, but in the middle, they are a soggy Salmonella mess. Ugh. Same with this recipe. It looked good, and it was good around the edges, but in the middle it was undercooked and gross. I am not sure what I am doing wrong here. So I made cookies to make up for dinner.

rating: 3

Tomato-Cheddar Strata with Broccoli
(Country Living magazine)

serves 8
working time: 15 min.
total time: 2 hours, 15 min.


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 Halved Grape Tomatoes
1 cup Frozen Broccoli Florets
1 1/2 tbsp Chopped Fresh Italian Parsley
8 large Eggs
3 cups Milk
1 1/4 tsp Salt
1/8 tsp Freshly Ground Pepper
4 ounces (1/2 cup) Ricotta Cheese
1 tsp Herbes De Provence


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 herbes de Provence 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.
per serving: 299 calories

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