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    Home » Recipes

    Sun-Dried Tomato & Artichoke Strata

    December 15, 2020 by Stephen & Elise Compston, RD, LDs 9 Comments

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    Sun-Dried Tomato & Artichoke Strata is the ultimate addition to your holiday brunch lineup. This cozy dish will become an annual staple!

    We have once again partnered with our friends over at Raley's to bring you today's featured recipe. As always, all opinions expressed are our own.

    Overhead shot of Sun-dried Tomato & Artichoke Strata

    What are some of your family's annual holiday recipe traditions? For us, it is baked strata! Golden and fluffy with a crispy top, strata is a delicious mix found somewhere between a soufflé and savory bread "pudding". They are versatile, simple, and make for a cozy and comforting holiday dish. While they may look intimidating, they actually require very minimal effort! We find ourselves whipping together several variations each year.

    This Sun-Dried Tomato & Artichoke Strata has been a staple favorite all season. Caramelized shallots, herbed tomatoes, artichoke hearts, and crusty Italian loaf bread make for one epic combo. We popped by our local Raley's to get our ingredients and found all items within a matter of minutes! We love that the Raley's private label carries all of our everyday items conveniently and at an affordable price!

    Raley's Private Label

    We are huge fans of the Raley's private label line, including the brands Raley’s, Raley’s Purely Made and Nob Hill Trading Co. They offer the same high-quality staples we're used to buying, at a more affordable price. In fact, all three private label brands are better value than the national brand equivalent!

    Grocery lineup of ingredients from Raley's supermarket

    The Raley’s brand offers high-quality products at a great value. Just as tasty as any brand, but even better because of the prices and value. The Raley’s Purely Made products are less processed, organic where possible and free from items on their banned ingredient list, including 101+artificial preservatives and ingredients. And the Nob Hill Trading Co. brand, includes unique, gourmet products with global and local influences. A taste of artisan flavors without the gourmet price tags!

    They have made shopping even more convenient this holiday season, with same-day pickup and delivery in as little as two hours! To provide customers with what they need for the holidays, they have ordered 20% more private label products ahead of the expected rush on holiday essentials like baking supplies, sauces and pantry staples. It truly is a one-stop shop for all your year round grocery needs.

    Recipe Notes

    Loaf Bread - Italian or French loaf bread is best for a strata. You really want those hearty, crusty pieces to soak up your liquid mixture. In a pinch, cubed sourdough can also fill in. When possible, allow bread to sit out for one day ahead of time for the best final texture.

    Shot of cubed bread on a cutting board in front of bottles of oil and spices

    Your "Custard" Mix. The egg and milk mixture of the strata plays a very important role! It makes your bread soft, tender, and perfectly moist, and infuses the loaf with tons of flavor. Salt and pepper is a great start for seasonings but you don't have to stop there! Any mix of your favorite fresh or dried herbs only enhances the dish. If adding in unseasoned ingredients like fresh vegetables, we tend to go heavier on herbs, but for add-ins like olives and marinated tomatoes, we keep it simple.

    Shot of a carton of eggs, whisked eggs, and dry strata mix

    We have had success using just about any variety of milk, but find the best flavor and texture with 2% or whole milk. Non-dairy milks can sub in, however, we have found they do impart some flavor.

    Shot of "custard" mix being poured over dry strata

    Add-Ins. The possibilities are endless when it comes to your mix-ins! Bell peppers, leafy greens, mushrooms, olives, tomatoes, and asparagus spears are just a few of our favorites! If using ingredients with more moisture, it may be helpful to drain off extra liquid, so your bread does not become oversaturated.

    Overhead shot of unbaked, prepared Sun-dried Tomato & Artichoke Strata

    Patience Makes Perfect. Once the unbaked mixture has come together, it's important to give it time to rest in the fridge. We recommend a minimum of 6-8 hours, or overnight, if you can swing it. We typically prep our strata one day before we plan on digging in.

    Overhead shot of Sun-dried Tomato & Artichoke Strata
    Overhead shot of Sun-dried Tomato & Artichoke Strata
    Print Recipe
    4.91 from 10 votes

    Sun-Dried Tomato and Artichoke Strata

    Sun-Dried Tomato & Artichoke Strata is the ultimate addition to your holiday lineup!
    Prep Time30 minutes mins
    Cook Time45 minutes mins
    Chill Time8 hours hrs
    Total Time9 hours hrs 15 minutes mins
    Course: Breakfast, Side Dish
    Cuisine: American
    Servings: 6 servings
    Calories: 315kcal

    Ingredients

    • 2 tablespoon Raley's extra virgin olive oil
    • 2 medium shallots, diced
    • 6 cups (approx. ½ loaf) day old Nob Hill Trading Co. Italian loaf bread cubed
    • 1 14 oz. can Raley's quartered artichoke hearts drained and roughly chopped
    • ⅓ cup Raley's sun-dried tomatoes in oil and herbs*
    • 2 cups Raley's fresh baby spinach leaves
    • 5 Raley's cage free eggs
    • 1 ¼ cups Raley's Whole Milk
    • ¾ cup shredded gruyere cheese
    • ¼ cup Nob Hill Trading Co. shredded parmesan cheese
    • ¼ tsp each, Raley's salt and pepper

    Instructions

    • In a large pan, warm oil over medium heat. Add shallot and a pinch of salt and sauté for 4-5 minutes, or until tender and translucent.
    • To the pot, add artichoke hearts, tomaotes, and spinach and continue sautéing for another 2-3 minutes, or until spinach is wilted and everything is well mixed. Remove from heat. Add in cubed bread and stir well. Transfer mixture to a 8x8 baking dish.
    • In a mixing bowl, whisk together milk, eggs, salt and pepper. Sprinkle in cheese and gently stir to combine. Pour egg mixture evenly over the top of the bread. Cover and place in the fridge overnight, or for at least 8 hours.
    • The following day, remove from fridge and let rest at room temperature for 45 minutes.
    • Bake covered at 350 degrees for 30 minutes. Remove foil and bake for another 10-15 minutes, or until top is golden and eggs are set.

    Notes

    *if using tomatoes without herbed oil, we recommended adding ¾  tsp dried Italian seasoning and ½ teaspoon garlic powder to your mixture. 

    Nutrition

    Calories: 315kcal
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    Reader Interactions

    Comments

    1. Matthew Cox

      February 06, 2025 at 9:53 am

      This looks so good! Can't wait to try it myself!

      Reply
    2. Matthew Cox

      February 06, 2025 at 9:51 am

      This looks so good! Can't wait to try it!

      Reply
    3. Celeste Murray

      August 25, 2024 at 2:56 pm

      5 stars
      This recipe looks fabulous!! When I go home to visit my family I will definitely be trying this recipe out! Nothing better than a "good for you" fish with artichokes and tomatoes 😍😍😍

      Reply
    4. Isabell Woolsoncroft

      April 19, 2024 at 7:54 pm

      5 stars
      This looks so delicious! I just sent it to my mom so we can cook it when I'm back home.

      Reply
    5. Lisa

      March 23, 2024 at 5:57 pm

      4 stars
      This was an easy recipe to follow, my only change being the addition of some rosemary. It was absolutely delicious, perfectly cooked and browned on the edges. Loved it!

      Reply
    6. Joyce K Bondra

      February 17, 2021 at 4:12 pm

      5 stars
      Just seeing the picture of this recipe makes my mouth water. The ingredients combined look to give it a variety of texture (some crisp, chewy, creamy, etc) and wonderful flavors that compliment !

      Reply
      • Stephen & Elise Compston, RD, LDs

        February 18, 2021 at 3:57 pm

        Thank you! It is definitely a mix of all the flavors and textures! We hope you enjoy!

        Reply
    7. Elise Costanza

      February 16, 2021 at 3:57 pm

      5 stars
      This was so satisfying! Everyone loved it and there were no leftovers. I added a little more spinach than the recipe called for because I was trying to use it all up, and it still turned out delish.

      Reply
      • Stephen & Elise Compston, RD, LDs

        February 17, 2021 at 11:24 am

        Hi Elise! So glad you enjoyed it and love that the extra spinach worked out great!!!

        Reply
    4.91 from 10 votes (5 ratings without comment)

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    We're Stephen and Elise Compston! Husband and wife registered dietitians, recipe revitalizers, and developers of upgraded everyday eats. We create simple, affordable, plant-focused recipes with fun, fresh, and creative spins on classic dishes and tasty new favorites.

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