Ingredients
1 cup cubed fully cooked ham1 cup sun-dried tomatoes (not packed in oil), chopped1 tablespoon minced fresh parsley1-1/2 teaspoons minced chives1 loaf sourdough bread (1 pound), crust removed and cut into 1-inch cubes2 cups shredded cheddar cheese12 large eggs1-1/2 cups 2% milk1/2 cup heavy whipping cream1 teaspoon salt1/4 teaspoon coarsely ground pepper1/8 teaspoon ground nutmeg1/8 teaspoon cayenne pepper1 tablespoon butter, melted
Preparation
In a small bowl, mix ham, tomatoes, parsley and chives. In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, ham mixture and cheese. Repeat layers.
In a large bowl, whisk eggs, milk, cream and seasonings; pour over layers. Drizzle with melted butter. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand 5-10 minutes before cutting.
