I like to describe this dish, one of my favorites, as a savory bread pudding with cheese.
Reprinted with permission from the publisher, Harper Collins, from Fresh Food Fast by Peter Berley. Copyright 2004.
|6 large eggs||1/2 teaspoon crushed red pepper flakes|
|1 cup heavy cream||1 (28-ounce) can diced tomatoes with their juice|
|3 tablespoons minced fresh flat-leaf parsley||1 teaspoon coarse sea salt or kosher salt|
|1 medium onion, thinly sliced||1/2 pound day-old artisinal bread, cut into 1-inch cubes (about 6 cups)|
|2 tablespoons extra-virgin olive oil||1/4 pound fresh goat cheese|
|2 large garlic cloves, roughly chopped||1/4 cup freshly grated Parmesan or Grana Padano cheese|
|1 tablespoon minced fresh sage|
Set a rack in the middle shelf of the oven and preheat to 450F.
In a medium bowl, whisk together the eggs, cream, and parsley and set aside.
Place a 10-inch, ovenproof sauté pan or 3-quart brazier over high heat. When the pan is hot, add the onions. Cook until lightly browned, about 2 minutes. Add the oil, garlic, sage and red pepper flakes and sauté, stirring for 1 more minute. Add the tomatoes and salt and bring to a simmer.
Stir the bread into the tomatoes. Crumble goat cheese over the bread, the pour the egg and cream mixture over all and sprinkle with Parmesan cheese. Bake until the strata has set and is golden on top, about 25 minutes. Let rest for 5 minutes before serving.
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