![\"\"](\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2017\/04\/tomato-cheddar-strata.jpg\")
<\/a>Ingredients<\/h3>\n- \n
- 4\u00bd c. 1-inch bread cubes<\/li>\n
- butter<\/li>\n
- 6 oz. shredded Cheddar (about 1 1\/2 cups)<\/li>\n
- 1 c. halved grape tomatoes<\/li>\n
- 1 c. frozen broccoli florets<\/li>\n
- 1\u00bd tbsp. chopped fresh Italian parsley<\/li>\n
- 8 large eggs<\/li>\n
- 3 c. milk<\/li>\n
- 1\u00bc tsp. salt<\/li>\n
- .13 tsp. Freshly ground pepper<\/li>\n
- 4 oz. ricotta cheese<\/li>\n
- 1 tsp. herbes de Provence<\/li>\n<\/ul>\n
\n \n \n Directions<\/h3>\n
Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.<\/p>\n
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.<\/p>\n
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.<\/p>\n<\/section>\n
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