Sourdough Strata With Tomatoes and Spinach

Name: Sourdough Strata With Tomatoes and Spinach
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 8 plum tomatoes, quartered lengthwise; 1 tablespoon fresh thyme leave; 2 tablespoons extra virgin olive oil; kosher salt; fresh ground black pepper; 3 cups whole milk; 8 large eggs; 10 ounces Fontina cheese, grated (about 3 cups); 1 cup fresh parmesan cheese; 1/4 teaspoon cayenne pepper; sourdough bread, cut into 1-inch cubes (about 8 cups); 4 cups spinach

Submitted by CookiesCupcakes

"From the Foodnetwork.com"

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Ready In:: 2hrs
Ingredients:: 12
Serves:: 6

ingredients

8 plum tomatoes, quartered lengthwise
1 tablespoon fresh thyme leave
2 tablespoons extra virgin olive oil
kosher salt
fresh ground black pepper
3 cups whole milk
8 large eggs
10 ounces Fontina cheese, grated (about 3 cups)
1 cup fresh parmesan cheese
¹⁄₄ teaspoon cayenne pepper
sourdough bread, cut into 1-inch cubes (about 8 cups)
4 cups spinach

directions

Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.