Tomato-Basil Breakfast Strata

Serves 6 · 25 min prep · 55 min cook

Ingredients

• 8 cups cubed day-old crusty bread
• 2 tbsp extra-virgin olive oil
• 1 1/2 lb ripe tomatoes
• 3 garlic cloves
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 cup packed fresh basil leaves
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tbsp unsalted butter for dish

Instructions

1. 1Butter a 9-by-13-inch baking dish. Scatter the bread cubes in an even layer and set aside so they can dry slightly while you prep the filling.
2. 2Core and roughly chop the tomatoes. Warm the olive oil in a large skillet over medium heat, add minced garlic, and cook until fragrant but not browned, about 45 seconds.
3. 3Add the tomatoes, half the salt, and pepper; cook, stirring occasionally, until the tomatoes break down into a thick, jammy sauce and most liquid has evaporated, 12 to 15 minutes. Cool 5 minutes.
4. 4In a large bowl, whisk the eggs, milk, cream, Dijon, remaining salt, and black pepper until smooth and fully combined.
5. 5Tear most of the basil into the cooled tomato mixture, reserving a few pretty leaves for garnish. Spoon the tomato-basil mixture evenly over the bread cubes.
6. 6Sprinkle mozzarella and most of the Parmesan over the tomatoes. Slowly pour the egg custard over everything, pressing the bread gently with a spatula so it soaks evenly.
7. 7Cover the dish tightly and refrigerate at least 4 hours or overnight so the bread fully absorbs the custard—ideal for effortless weekend hosting.
8. 8When ready to bake, preheat the oven to 350°F. Uncover the strata, sprinkle remaining Parmesan on top, and bake until puffed, deeply golden, and set in the center, 45 to 55 minutes.
9. 9Rest 10 minutes so slices hold together cleanly. Scatter reserved basil leaves over the top, cut into six generous squares, and serve warm straight from the dish for a crowd-pleasing summer brunch.