24-Hour “Omelet” with Sun-Dried Tomatoes and Mozzarella

Name: 24-Hour “Omelet” with Sun-Dried Tomatoes and Mozzarella
Yield: Serves 6 to 8
Ingredients: 3 tablespoons, unsalted butter, softened, plus extra for the baking dish; 10 slices, high-quality white sandwich bread; 12 ounces, mozzarella cheese, shredded (about 3 cups); 1 ounce, grated Parmesan cheese (about 1/2 cup); 1/2 cup, oil-packed sun-dried tomatoes, patted dry and chopped coarse; 8 , large eggs; 3 cups, whole milk; 1 , small onion, grated over the large holes of a box grater; 1 teaspoon, salt; 1/2 teaspoon, ground black pepper; 1 teaspoon, dry mustard; 1/2 teaspoon, hot sauce; 3 tablespoons, chopped fresh basil leaves

6 comments

SERVES6 to 8

WHY THIS RECIPE WORKS

For an egg-based strata recipe, we wanted the bread to virtually melt into the custard, so we ruled out rustic loaves with heavy crusts and anything that was very chewy. Hearty white sandwich breads were the most promising and Pepperidge Fa...

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