Sun-Dried Tomato & Artichoke Strata is the ultimate addition to your holiday lineup!
Course: Breakfast, Side Dish
2tablespoonRaley's extra virgin olive oil
6cups(approx. ½ loaf) day old Nob Hill Trading Co. Italian loaf breadcubed
114 oz. canRaley's quartered artichoke heartsdrained and roughly chopped
⅓cupRaley's sun-dried tomatoes in oil and herbs*
2cupsRaley's fresh baby spinach leaves
5Raley's cage free eggs
1 ¼cupsRaley's Whole Milk
¾ cupshredded gruyere cheese
¼cupNob Hill Trading Co. shredded parmesan cheese
¼tsp 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.