Ingredients

• 1 pound crusty bread, cut into 1-inch cubes
• 2 cup whole milk
• 8 eggs
• 2 cup sharp cheddar cheese, shredded
• 1 pound cherry tomatoes, halved
• 3 tablespoon olive oil
• 1 yellow onion, diced
• 4 garlic, minced
• 3 tablespoon fresh basil, chopped
• 2 tablespoon fresh chives, chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper

Steps

1. Preheat oven to 375°F (190°C). Arrange cherry tomatoes cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 15 minutes until slightly caramelized. Remove from oven and set aside. Keep oven at 375°F for the strata.
2. While tomatoes roast, cut day-old bread into 1-inch cubes and spread them out to air-dry for a few minutes.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, for 5 minutes until softened.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant, then remove from heat and let cool slightly.
5. In a large bowl, whisk together 8 eggs, whole milk, Dijon mustard, salt, black pepper, and cayenne pepper until well combined.
6. Stir the cooked onion and garlic mixture into the egg custard, then fold in 2 cups shredded cheddar cheese and 3 tablespoons fresh basil.
7. Butter or oil a 9x13 baking pan. Layer half the bread cubes into the bottom of the pan, breaking some pieces to fill gaps evenly.
8. Pour half the egg custard mixture over the bread layer, then add the remaining bread cubes on top.
9. Pour the remaining egg custard over the second layer of bread, pressing gently with the back of a spoon to ensure the bread absorbs the liquid. Scatter the roasted cherry tomatoes over the top.
10. Cover the baking pan with foil and refrigerate for at least 6 hours, or overnight, to allow the bread to fully soak in the custard.
11. Remove strata from refrigerator 30 minutes before baking to bring closer to room temperature.
12. Preheat oven to 375°F (190°C) if not already hot. Place the covered strata in the oven and bake for 30 minutes covered.
13. Remove foil and bake for an additional 25 minutes until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.
14. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chives and serve warm.