LAYERED CHEESE STRATA
Ingredients:
4 tablespoons unsalted butter, divided
1 pound day-old sandwich bread
1 pint milk
1 pint tomato sauce, homemade preferred
10 ounces mozzarella or Port-Salut cheese, sliced
½ tablespoon herbs de Provence
6 large eggs
½ cup Parmesan Reggiano, grated
Directions:
Preheat the oven to 350 degrees. Generously butter the bottom and sides of a large casserole.
Overlap slices of bread that have been moistened in milk over the bottom of the container. Spoon on a layer of tomato sauce. Add a layer of cheese slices and sprinkle on the dried herbs. Finish with a second layer of bread slices.
Beat the eggs with a fork to thoroughly blend them. Sprinkle on the grated cheese. Drizzle this mixture over the casserole poking holes with a fork to aid in the absorption of the eggs into the dish. Allow the dish to stand a few minutes. Drizzle on more tomato sauce in a decorative pattern.
Bake in the oven, uncovered, for 1 hour, until the top of the strata is firm and browned. Cut into wedges and serve.
Advance Planning:
Strata can be made the evening before, refrigerated overnight and baked in the morning. If made two days in advance, cook, cool, refrigerate and reheat before serving.
