Ingredients
Method
1.Preheat oven to 220°C. Line a tray with baking paper.
2.Toss the tomatoes with the thyme, oil, salt and pepper in a bowl. Spread on tray and roast, stirring once or twice, until the tomatoes are slightly dried and starting to brown. Cool completely.
3.Whisk the milk, eggs and some salt and pepper in a large bowl. Add grated tasty cheese, ¾ cup of the parmesan and cayenne pepper. Mix in the cubed bread and spinach.
4.Pour into a 3-litre baking dish and scatter on the roasted tomatoes. Refrigerate for at least 1 hour – ideally chill overnight.
5.Heat oven to 180°C. Sprinkle the strata with the remaining ¼ cup parmesan and bake, uncovered, for 45 minutes or until golden brown and almost set. Turn off the heat and let the strata rest in the oven for 10 minutes before serving.
An average-sized supermarket baguette yields around 8 cups of bread cubes. Sourdough bread also works well in this dish. Use the recipe as a base and add other ingredients like sliced sausage or chorizo and mushrooms. If you like a little more heat, increase the cayenne pepper, or add a little chilli to the mixture in step 3. PER SERVE Energy 824kcal, 3449kj • Protein 52g • Total Fat 61g • Saturated Fat 38g • Carbohydrate 14g • Sugars 12g • Fibre 3g • Sodium 1193mg
Note