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Brie Basil and Tomato Strata
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5 from 5 votes

Brie Basil and Tomato Strata

Course Breakfast
Cuisine Canadian
Prep Time 20 minutes
Cook Time 40 minutes
Overnight in Fridge 10 hours
Servings 6


  • 12 eggs
  • 1 cup milk
  • pinch of salt
  • ½ teaspoon freshly ground pepper
  • 1 medium loaf of Italian or French bread, cubed You need enough to fill a 13 x 9 inch baking pan
  • 1 cup Brie cheese, chopped into small pieces
  • a handful of fresh basil leaves, stems removed
  • 2 tablespoons cold butter, cubed
  • 6 medium tomatoes Roma or Plum tomatoes work particularly well here
  • 2 tablespoons grated Parmesan cheese


  • Remember to start this recipe the night before you want to serve it.
  • Lightly butter a 13 x 9 inch baking dish.
  • Beat together the eggs, milk, salt and pepper. Set aside.
  • In a large bowl, toss together the bread cubes, pieces of Brie and the basil leaves.
  • Pour carefully into the baking dish.
  • 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.
  • Cover the casserole dish and place in the refrigerator overnight.
  • The next day, remove the strata from the oven for a few minutes before you want to cook it.
  • Preheat the oven to 350°F (175°C).
  • Halve or slice the tomatoes and arrange over top of the strata mixture.
  • Sprinkle with the Parmesan cheese and a bit of salt and pepper to taste.
  • Bake for 30 to 40 minutes or until the strata becomes browned and bubbly.
  • Serve hot.
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