![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/tomato-strata.png\")
<\/a><\/p>\n12 slices sourdough or regular French bread, cut in 1\/2-inch diagonal slices<\/p>\n
3 medium ripe tomatoes, sliced<\/p>\n
1\/2 cup sliced sun-dried tomatoes (packed in oil and drained)<\/p>\n
1 cup shredded fresh basil leaves<\/p>\n
1-2 tablespoons olive oil<\/p>\n
2 cups mixed grated Fontina and Gruy\u00c3\u00a8re cheeses<\/p>\n
4 eggs<\/p>\n
2 egg whites<\/p>\n
3 cups evaporated skim milk<\/p>\n
1 teaspoon dried oregano<\/p>\n
\u00c2\u00bc teaspoon salt<\/p>\n
freshly ground black pepper<\/p>\n
\u00c2\u00bc cup freshly grated Parmesan cheese<\/p>\n
<\/p>\n
Lightly coat a 2-quart casserole dish with vegetable cooking spray; line the dish with six slices of the bread. Arrange the tomato slices and sun-dried tomatoes over the bread; scatter the basil leaves on top, drizzle with olive oil, and sprinkle Fontina and Gruy\u00c3\u00a8re over all. Lay the remaining bread slices over the cheese and press down.\u00c2\u00a0 In a large bowl, whisk the eggs and egg whites together until they are foamy. Add the milk, oregano, salt, and pepper and mix well. Pour this mixture over the bread. Cover the casserole with plastic wrap and let sit in the refrigerator overnight. Preheat oven to 35O\u00c2\u00b0F. Sprinkle the strata with the Parmesan. Bake for 45 minutes to 1 hour, or until puffy and golden brown.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Tomato Strata 12 slices sourdough or regular French bread, cut in 1\/2-inch diagonal slices 3 medium ripe tomatoes, sliced 1\/2 cup sliced sun-dried tomatoes (packed in oil and drained) 1 cup shredded fresh basil leaves 1-2 tablespoons olive oil 2 cups mixed grated Fontina and Gruy\u00c3\u00a8re cheeses 4 eggs 2 egg whites 3 cups evaporated skim milk 1 teaspoon dried oregano \u00c2\u00bc teaspoon salt freshly ground black pepper \u00c2\u00bc cup freshly grated Parmesan cheese Lightly coat a 2-quart casserole…<\/p>\n