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Overhead shot of Sun-dried Tomato & Artichoke Strata
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5 from 7 votes

Sun-Dried Tomato and Artichoke Strata

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


  • 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
  • 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


  • 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.


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


Calories: 315kcal