Tomato-Basil Breakfast Strata

Serves 6 · 25 min prep · 50 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 34g carbs
• 22g fat
• 4g fiber

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Ingredients

• 8 cups cubed day-old crusty bread
• 3 medium ripe tomatoes
• 1 cup packed fresh basil leaves
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp extra-virgin olive oil
• 3 scallions

Instructions

1. 1Grease a 9-by-13-inch baking dish with the olive oil. Scatter half the bread cubes in an even layer across the bottom.
2. 2Core and dice the tomatoes; thinly slice the scallions and mince the garlic. Tear the basil into bite-size pieces.
3. 3Layer half the tomatoes, half the scallions, half the basil, and half the mozzarella and Parmesan over the bread.
4. 4Repeat with the remaining bread, tomatoes, scallions, basil, and cheeses so you have two full layers.
5. 5In a large bowl whisk the eggs, milk, cream, garlic, salt, black pepper, and red pepper flakes until fully blended and slightly frothy.
6. 6Pour the custard evenly over the layered bread and vegetables, pressing gently with a spatula so every cube soaks up liquid.
7. 7Cover tightly and refrigerate at least 4 hours or overnight—this make-ahead step is what makes weekend hosting effortless.
8. 8When ready to bake, remove the dish from the fridge while you preheat the oven to 350°F so it loses its chill slightly.
9. 9Bake uncovered 45–55 minutes until the top is deeply golden, the edges are bubbling, and a knife inserted in the center comes out clean with no liquid egg.
10. 10Rest 10 minutes so the strata sets for neat squares. Garnish with extra fresh basil, cut into six generous portions, and bring the whole dish to the table for shareable summer brunch service.