Brie Basil and Tomato Strata
Serves: Serves 6
  • 12 eggs
  • 1 cup milk
  • pinch of salt
  • ½ teaspoon freshly ground pepper
  • 1 medium loaf of Italian or French bread, cubed
  • (enough to fill a 13 x 9 inch baking pan)
  • about 1 cup Brie, chopped into small pieces
  • a handful of fresh basil leaves (stems removed)
  • 2 tablespoons cold butter, cubed
  • 6 medium tomatoes (Roma variety if possible)
  • 2 tablespoons grated Parmesan cheese
  1. Remember to start this recipe the night before you want to serve it.
  2. Lightly butter a 13 x 9 inch baking dish.
  3. Beat together the eggs, milk, salt and pepper. Set aside.
  4. In a large bowl, toss together the bread cubes, pieces of Brie and the basil leaves.
  5. Pour carefully into the baking dish.
  6. Pour the eggy mixture over the top of the bread and cheese. Press the bread down lightly to encourage the bread to take up the eggy mixture.
  7. Cover the casserole dish and place in the refrigerator overnight.
  8. The next day, remove the strata from the oven for a few minutes before you want to cook it.
  9. Preheat the oven to 350°F (175°C).
  10. Halve or slice the tomatoes and arrange over top of the strata mixture.
  11. Sprinkle with the Parmesan cheese and a bit of salt and pepper to taste.
  12. Bake for 30 to 40 minutes or until the strata becomes browned and bubbly.
  13. Serve hot.
Recipe by April J Harris at