From the Foodnetwork.com
Ingredients: [‘plum tomatoes’, ‘fresh thyme leave’, ‘extra virgin olive oil’, ‘kosher salt’, ‘fresh ground black pepper’, ‘whole milk’, ‘eggs’, ‘fontina cheese’, ‘fresh parmesan cheese’, ‘cayenne pepper’, ‘sourdough bread’, ‘spinach’]
Quantity of 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”]
Number of Servings: 6
Steps: [‘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.’]